I'm going to start eating fruit salad for lunch and i have no clue on how to make it. So if you're nice enough to give me some tips or recipes it would be greatly appreciated. ThxDo you have any recipes for fruit salad?
This fruit salad combines chopped peaches, strawberries, bananas, and red and green grapes, dressed with a simple fresh lime and pineapple juice dressing.
Ingredients:
6 peaches, peeled, pitted, and chopped
1 pound strawberries, rinsed, hulled, and sliced
1/2 pound seedless green grapes
1/2 pound seedless red grapes
3 bananas, peeled and sliced
1/2 cup granulated sugar, or less, to taste
.
Dressing:
juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger
Preparation:
Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
This fruit salad recipe makes enough to serve about 10 to 12 people.
http://farm3.static.flickr.com/2204/2064鈥?/a>Do you have any recipes for fruit salad?
Hi Ricky,
Lots of links to sites with recipes here:
http://aalsmeerwebdirectory.com/food,drinks,categ-24.htm
the ones for fruit salads are :
http://www.kraftfoods.com/kf/search/SearchResults.aspx?cm_re=1-_-1-_-NewSearch%26amp;searchtext=fruit+salad%26amp;u2=fruit+salad%26amp;scope=all%26amp;start=1%26amp;rsort=
http://allrecipes.com/Search/Recipes.aspx?WithTerm=fruit%20salad
Bye,
I find a platter of fruit( with nuts and maybe cheese) much more appetizing. I just slice the fruit into segments big enough to pick up with my fingers and arrange on a large plate in groups. Whole berries and clusters of grapes are good too. Halved figs and stone fruit are yummy.
Fruit Salad
1-2 sliced up bananas
1 陆 cups miniature marshmallows
13 陆 ounce can crushed pineapple
2 cups sliced strawberries
1 can drained mandarin oranges
陆 cup sour cream
Mix all ingredients and chill,
Take your favorite fruits and cut them up into bite size pieces and toss together. You can make a dressing from yogurt, honey and orange juice, but I like it plain.
Friday, January 8, 2010
Please can someone help with salad recipes, im so bored with mine!!!?
use canned veggies along with cold fresh vegitables mixed with your choice of meat if Any italian and 1000 island mixed dressingsPlease can someone help with salad recipes, im so bored with mine!!!?
Here are some Asian-inspired salad recipes, no pork or shrimp!
Rice Salad with Wasabi Dressing
Dressing
2 to 3 teaspoons wasabi powder or paste
1 tablespoon soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon cracked white peppercorns
½ teaspoon grated lemon zest
Salad
3 green onions
1 sweet red pepper
1 small cucumber, peeled
2 cups cooked white or brown rice
For the dressing, if using wasabi powder, mix it with 1 teaspoon warm water and let stand 10 minutes. Combine wasabi, soy sauce, vinegar, sesame oil, sugar, peppercorns, and lemon zest in large mixing bowl and whisk until smooth.
For the salad, thinly slice green onions on the diagonal. Core, seed, and dice red pepper. Cut cucumber in half lengthwise and use melon baller to scoop out seeds. Cut cucumber widthwise into crescent-shaped slices. Add vegetables and rice to dressing and toss well.
Makes 4 servings.
**********************************
Nell’s Oriental Cabbage Salad
1 medium cabbage head (I use 1 bag cole slaw shredded green cabbage %26amp; carrots, plus 1 bag shredded red cabbage)
1 bunch green onions
1 cup sunflower kernels (raw, hulled)
1 cup sliced almonds
2 packages Ramen noodles, 1 oriental flavor %26amp; 1 beef flavor
Dressing:
¾ c. oil (I use less)
½ c. sugar (I use less)
1/3 c white wine vinegar, or white balsamic vinegar
flavor packets from noodles
Finely chop and combine cabbage and onions. Add sunflower kernels and almonds. Mix dressing, pour over cabbage mixture, blend well. Lastly, add noodles; mix well.Please can someone help with salad recipes, im so bored with mine!!!?
Try a layered salad on a plate or platter:
Start with your favorite greens,
add mushrooms, bacon, cheese, turkey strips or chunks, etc
top with pumpkin or sunflower seeds, watercress or beansprouts
drizzle with homemade dressing:
combine olive oil and choice of vinegar (don't use malt--bleech) and enjoy!
Greek Salad, add feta cheese, pesto dressing, kalamata olives and red onions
BLT salad, add tomato bacon and cheese and a cheesy ranch dressing
I have tons of salad recipes... what are you looking for?
here's one til u decide what u want in it :) A favorite a my shows.
Thai Chicken Stir-Fry Salad
Dressing
¾ cup creamy poppy seed dressing
2 cloves garlic, pressed
1 1-inch piece unpeeled fresh gingerroot, grated and juiced
Salad
1 package (6 oz) fresh baby spinach leaves OR mixed baby greens
1 package (12 oz) broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper, sliced into thin strips
Chicken Mixture
1 lb boneless, skinless chicken breasts, flattened and cut into ½ inch cubes
¼ snipped fresh basil leaves
¼ cup peanuts
1.For dressing, in Stainless (2 qt) mixing bowl, combine salad dressing and garlic. Grate gingerroot using Ultimate Mandolin. Gather gingerroot in palm of hand and squeeze over bowl to release juice; discard flesh. Whisk until well blended and set aside.
2.For salad, place greens, slaw mix, cucumber and bell pepper in Simple Additions large bowl; refrigerate until ready to serve.
3.For chicken mixture, heat stir-fry skillet over medium-high heat. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and ¼ cup of the dressing; toss to coat.
4.To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.
Variation: Thai Chicken Stir Fry with Rice: Omit salad ingredients. Prepare dressing as directed in step 1. Double the chicken mixture, prepare as directed in Step 3, stir frying chicken in two batches. Toss chicken with all the dressing. Serve chicken over hot cooked rice prepared with Rice Cooker Plus
So simple and delicious!!
Roma tomato's
crumbled feta
fresh chopped basil
drizzle with ';good'; balsamic vinegar
Start with a bed of mixed greens then add:
grilled eggplant and peppers and toasted pine nuts
coat 2, 1'; thick piece of chevre (soft goats cheese) with finely chopped pine nuts or pecans and brown on both side just long enough to add color and get the inside a little melty. Place on top of the salad.
whisk together 1Tbs olive oil, 2 Tbs white balsamic vinegar, pinch tsp thyme, 1 clove crushed garlic and salt and pepper to taste. drizzle on top and YUM!
one of my favorites. broccoli, cauliflower, button mushrooms,radishes,cherry tomatoes and a small onion.simply add a bit of zesty italian dressing stir and Voila.
Baby spinach, cut up apple, chopped walnuts and honey mustard dressing.
Broccoli Salad
1 large bunch of broccoli, cut into florets
1 small red onion chopped fine
1 cup sharp cheddar grated
1/2 pound bacon fried very crisp and crumbled.
Combine all in large salad bowl and toss with dressing.
Dressing:
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup white vinegar
Mix together with a fork or whisk until sugar is dissolved and it becomes smooth. Pour over salad and toss.
This salad is best if you let it sit in the fridge for at least an hour before serving. (Even overnight!!)
Chickpea Salad
1 can chickpeas, drained and well-rinsed
1 cup cherry tomatoes, halved (or regular tomatoes chopped, but it will be watery)
4-6 branches of parsley, leaves only, finely chopped or snipped with scissors
1-2 green onions, finely sliced
Combine all ingredients, then dress with:
2 tablespoons mayonnaise
1 teaspoon balsamic vinegar
Salt %26amp; pepper to taste.
Tomato Salad
4-6 tomatoes, or italian tomatoes, sliced (1/4 inch thick)
fresh mozzarella or bocconcini, sliced
finely chopped parsley
finely chopped basil or oregano (or dried if you like)
salt %26amp; pepper
olive oil
balsamic or red wine vinegar
Arrange tomato and mozzarella slices on a serving dish.
Sprinkle with herbs and S%26amp;P.
Drizzle lightly with olive oil and vinegar.
Cucumber Salad
1 large cucumber
1/2 small red onion
1/4 cup sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
salt and pepper
Thinly slice cucumber into rounds (peeled or not, as you prefer).
Slice onion into VERY thing rings.
Combine sour cream, dill, and S%26amp;P.
Pour dressing over salad.
Refrigerate for an hour before serving if possible, but not necessary.
i haven't tried them yet but here they r
(1)Tuna Garbanzo Salad
3 oz. canned tuna
3/4 cup chickpeas
3 tsp. light mayonnaise
1 tsp. Dijon mustard
Freshly ground pepper to taste
Mix all ingredients together, and you've got lunch to go.
(2)Shrimp and Celery Salad
Prep Time: 15 minutes
1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced
Makes 4 (1½-cup) Servings
Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.
(3)Lemon Fish Salad
1/2 cup white wine
1 1/2 tsp. Worcestershire sauce
1 tbsp. fresh lemon juice
1 tbsp. fresh cilantro (coriander)
1 green onion
1/2 tbsp. olive oil
4 oz. sole
Rinse and pat dry fish fillet. Heat oven to 350 degrees. Place fish in an oven safe dish. In a small bowl mix together wine, Worcestershire sauce and lemon juice; pour over fish. Bake for 10-12 minutes; add water if you see liquid drying out. Remove from oven; let cool and flake fish in a medium size bowl. Rinse and chop cilantro and onion; sprinkle over fish. Drizzle oil on top and mix everything until well blended.
that's all i can give u 4 right now i have more but i'm sorry i have 2 go but i hope that these help and i hope they taste good .
Here are some Asian-inspired salad recipes, no pork or shrimp!
Rice Salad with Wasabi Dressing
Dressing
2 to 3 teaspoons wasabi powder or paste
1 tablespoon soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon cracked white peppercorns
½ teaspoon grated lemon zest
Salad
3 green onions
1 sweet red pepper
1 small cucumber, peeled
2 cups cooked white or brown rice
For the dressing, if using wasabi powder, mix it with 1 teaspoon warm water and let stand 10 minutes. Combine wasabi, soy sauce, vinegar, sesame oil, sugar, peppercorns, and lemon zest in large mixing bowl and whisk until smooth.
For the salad, thinly slice green onions on the diagonal. Core, seed, and dice red pepper. Cut cucumber in half lengthwise and use melon baller to scoop out seeds. Cut cucumber widthwise into crescent-shaped slices. Add vegetables and rice to dressing and toss well.
Makes 4 servings.
**********************************
Nell’s Oriental Cabbage Salad
1 medium cabbage head (I use 1 bag cole slaw shredded green cabbage %26amp; carrots, plus 1 bag shredded red cabbage)
1 bunch green onions
1 cup sunflower kernels (raw, hulled)
1 cup sliced almonds
2 packages Ramen noodles, 1 oriental flavor %26amp; 1 beef flavor
Dressing:
¾ c. oil (I use less)
½ c. sugar (I use less)
1/3 c white wine vinegar, or white balsamic vinegar
flavor packets from noodles
Finely chop and combine cabbage and onions. Add sunflower kernels and almonds. Mix dressing, pour over cabbage mixture, blend well. Lastly, add noodles; mix well.Please can someone help with salad recipes, im so bored with mine!!!?
Try a layered salad on a plate or platter:
Start with your favorite greens,
add mushrooms, bacon, cheese, turkey strips or chunks, etc
top with pumpkin or sunflower seeds, watercress or beansprouts
drizzle with homemade dressing:
combine olive oil and choice of vinegar (don't use malt--bleech) and enjoy!
Greek Salad, add feta cheese, pesto dressing, kalamata olives and red onions
BLT salad, add tomato bacon and cheese and a cheesy ranch dressing
I have tons of salad recipes... what are you looking for?
here's one til u decide what u want in it :) A favorite a my shows.
Thai Chicken Stir-Fry Salad
Dressing
¾ cup creamy poppy seed dressing
2 cloves garlic, pressed
1 1-inch piece unpeeled fresh gingerroot, grated and juiced
Salad
1 package (6 oz) fresh baby spinach leaves OR mixed baby greens
1 package (12 oz) broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper, sliced into thin strips
Chicken Mixture
1 lb boneless, skinless chicken breasts, flattened and cut into ½ inch cubes
¼ snipped fresh basil leaves
¼ cup peanuts
1.For dressing, in Stainless (2 qt) mixing bowl, combine salad dressing and garlic. Grate gingerroot using Ultimate Mandolin. Gather gingerroot in palm of hand and squeeze over bowl to release juice; discard flesh. Whisk until well blended and set aside.
2.For salad, place greens, slaw mix, cucumber and bell pepper in Simple Additions large bowl; refrigerate until ready to serve.
3.For chicken mixture, heat stir-fry skillet over medium-high heat. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and ¼ cup of the dressing; toss to coat.
4.To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.
Variation: Thai Chicken Stir Fry with Rice: Omit salad ingredients. Prepare dressing as directed in step 1. Double the chicken mixture, prepare as directed in Step 3, stir frying chicken in two batches. Toss chicken with all the dressing. Serve chicken over hot cooked rice prepared with Rice Cooker Plus
So simple and delicious!!
Roma tomato's
crumbled feta
fresh chopped basil
drizzle with ';good'; balsamic vinegar
Start with a bed of mixed greens then add:
grilled eggplant and peppers and toasted pine nuts
coat 2, 1'; thick piece of chevre (soft goats cheese) with finely chopped pine nuts or pecans and brown on both side just long enough to add color and get the inside a little melty. Place on top of the salad.
whisk together 1Tbs olive oil, 2 Tbs white balsamic vinegar, pinch tsp thyme, 1 clove crushed garlic and salt and pepper to taste. drizzle on top and YUM!
one of my favorites. broccoli, cauliflower, button mushrooms,radishes,cherry tomatoes and a small onion.simply add a bit of zesty italian dressing stir and Voila.
Baby spinach, cut up apple, chopped walnuts and honey mustard dressing.
Broccoli Salad
1 large bunch of broccoli, cut into florets
1 small red onion chopped fine
1 cup sharp cheddar grated
1/2 pound bacon fried very crisp and crumbled.
Combine all in large salad bowl and toss with dressing.
Dressing:
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup white vinegar
Mix together with a fork or whisk until sugar is dissolved and it becomes smooth. Pour over salad and toss.
This salad is best if you let it sit in the fridge for at least an hour before serving. (Even overnight!!)
Chickpea Salad
1 can chickpeas, drained and well-rinsed
1 cup cherry tomatoes, halved (or regular tomatoes chopped, but it will be watery)
4-6 branches of parsley, leaves only, finely chopped or snipped with scissors
1-2 green onions, finely sliced
Combine all ingredients, then dress with:
2 tablespoons mayonnaise
1 teaspoon balsamic vinegar
Salt %26amp; pepper to taste.
Tomato Salad
4-6 tomatoes, or italian tomatoes, sliced (1/4 inch thick)
fresh mozzarella or bocconcini, sliced
finely chopped parsley
finely chopped basil or oregano (or dried if you like)
salt %26amp; pepper
olive oil
balsamic or red wine vinegar
Arrange tomato and mozzarella slices on a serving dish.
Sprinkle with herbs and S%26amp;P.
Drizzle lightly with olive oil and vinegar.
Cucumber Salad
1 large cucumber
1/2 small red onion
1/4 cup sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
salt and pepper
Thinly slice cucumber into rounds (peeled or not, as you prefer).
Slice onion into VERY thing rings.
Combine sour cream, dill, and S%26amp;P.
Pour dressing over salad.
Refrigerate for an hour before serving if possible, but not necessary.
i haven't tried them yet but here they r
(1)Tuna Garbanzo Salad
3 oz. canned tuna
3/4 cup chickpeas
3 tsp. light mayonnaise
1 tsp. Dijon mustard
Freshly ground pepper to taste
Mix all ingredients together, and you've got lunch to go.
(2)Shrimp and Celery Salad
Prep Time: 15 minutes
1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced
Makes 4 (1½-cup) Servings
Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.
(3)Lemon Fish Salad
1/2 cup white wine
1 1/2 tsp. Worcestershire sauce
1 tbsp. fresh lemon juice
1 tbsp. fresh cilantro (coriander)
1 green onion
1/2 tbsp. olive oil
4 oz. sole
Rinse and pat dry fish fillet. Heat oven to 350 degrees. Place fish in an oven safe dish. In a small bowl mix together wine, Worcestershire sauce and lemon juice; pour over fish. Bake for 10-12 minutes; add water if you see liquid drying out. Remove from oven; let cool and flake fish in a medium size bowl. Rinse and chop cilantro and onion; sprinkle over fish. Drizzle oil on top and mix everything until well blended.
that's all i can give u 4 right now i have more but i'm sorry i have 2 go but i hope that these help and i hope they taste good .
Any unusual recipes for salad dressings? Am running out of ideas and would welcome some new ones!!?
Ok, here is a list of vinagarettes that I have collected, its a big one so here goes
1.Herbal Balsamic Vinegar
Here is a wonderful balsamic vinegar tip: The legendary artisan balsamic vinegars that we hear about from the Modena region of Italy ARE NOT exported. What we get are really dumbed-down versions. Yet, there is a solution: buy a mid-range product for about $8 to $10 per litre, then when you get ready to use it -- especially in salad vinaigrettes-- whisk in some dark brown sugar. The ratio suggested is 1 part sugar to 10 parts balsamic vinegar. Figure that in teaspoons or tablespoons, depending on how much vinaigrette you want to make (i.e. 1 teaspoon brown sugar to 10 teaspoons vinegar). Then, whisk in a dash of salt, some black pepper, maybe a bit of crumbled dried oregano, and a clove of garlic, pressed. Whisk in olive oil last. The tradional ratio on that is 3 parts oil to 1 part vinegar, or you may use more of a 50-50 ratio (more vinegar flavor; less total fat). It is not recommended to amend your entire bottle of vinegar with sugar all at the same time -- just what you are going to use in a given recipe.
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Basic Balsamic Vinaigrette
1 Tbsp balsamic vinegar
Pinch of salt
1/8 tsp freshly ground pepper
3 Tbsp extra virgin olive oil
Combine vinegar, salt and pepper. Whisk in olive oil. Serve over salad.
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Dill Dressing
1 1/2 Tbsp dijon-style mustard
3 Tbsp herb or white wine vinegar
1/3 cup olive oil
1/3 cup chopped dill
1/4 cup chopped chives
Chopped leaves from 3 or 4 tarragon sprigs
Salt and Freshly ground pepper.
Mix mustard with the vinegar in a bowl, whisk in the olive oil, then stir in the dill, chives and tarragon. Season with salt and pepper to taste. Add a little more vinegar or oil if you like.
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Mexican Vinaigrette
3/4 cup tomato juice (or a jalape帽o bloody mary mix)
1/2 cup fresh cilantro sprigs
1/4 cup fresh lime juice
1/2 tsp dried oregano (or a few fresh leaves)
1/4 tsp salt
1/4 tsp ground cumin
OPTIONAL: 1 small jalapeno pepper, halved and seeded (you can opt out of this if you use the jalape帽o mix.)
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Orange Chipotle Vinaigrette
3/4 tsp finely grated fresh orange zest
1 cup fresh orange juice
1/4 cup white wine vinegar
1 1/2 Tbsp canned chipotle chiles in adobo sauce
2 1/2 tsp salt
1 tsp firmly packed brown sugar
1 cup olive oil
In a blender, blend zest, orange juice, vinegar, chipotles in adobo, salt and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Chill covered. Bring vinaigrette to room temperature before serving.
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Low Fat Vinaigrette
1 shallot
1 clove garlic
1 Tbsp Dijon mustard
Salt and freshly ground pepper
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
4 Tbsp Sauvignon blanc wine or other dry white wine
3 Tbsp chicken broth
Combine all ingredients in a blender. Pur茅e until smooth. Pour into a lidded jar. Chill for at least two hours for flavors to develop.
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Balsamic Garlic Vinaigrette
1 clove garlic split
1 T dijon mustard
3 T balsamic vinegar
salt and pepper to taste
1 C extra virgin olive oil
Rub the split garlic clove on the inside of a small bowl, then discard. Add the mustard, vinegar and salt and pepper to the same bowl and whisk well. Add the oil in a slow steady stream, whisking continuously until the ingredients are emulsified. Serve at room temperature.
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Basic Vinaigrette
1 clove garlic, minced
1 tsp coarse salt
3 Tbsp wine or fruit vinegar
2/3 cup extra virgin olive oil
Mash garlic and salt together in a small bowl. Add vinegar. Whisk in oil.
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Ginger and Dried Cherry Dressing
1/4 cup dried cherries
2 shallots, chopped
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1/2 cup dry red wine
1/2 cup balsamic vinegar
3/4 cup olive oil
1/2 teaspoon coarsely ground black pepper
In a saucepan over high heat, cook the cherries, shallots, ginger, garlic, wine, and vinegar until one third of the liquid remains, 3 or 4 minutes. Transfer the mixture to a food processor. With the motor running, slowly add the olive oil until thoroughly blended. Add the pepper and set the dressing aside. Cool completely then serve over salad.
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Walnut Oil Vinaigrette
4 tsp Dijon mustard
4 tsp honey
1 large clove garlic, minced
1/4 cup red wine vinegar
2/3 cup walnut oil
Salt and freshly ground pepper
In a small bowl combine mustard, honey and garlic; stir in vinegar. Gradually whisk in oil. Season to taste with salt and pepper.
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Minted Vinaigrette
1 Tbsp water
1/3 cup wine vinegar
1 1/2 Tbsp sunflower oil
1 Tbsp chopped shallots
1 tsp chopped parsley
1 tsp chopped mint
1/4 tsp seasoned pepper
Pinch salt
Combine all ingredients in microvable bowl. Cover. Heat 1 minute 30 seconds. Cool completely then toss into salad or pour over hot green beans just prior to serving.
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Vanilla Vinaigrette
3/4 cup olive oil
1/2 cup white wine vinegar
1 Tbsp water
1 Tbsp Pure Vanilla Extract
1 tsp Tarragon Leaves
1 tsp salt
1/2 tsp sugar
1/4 tsp ground black pepper
Place all ingredients in 2-cup glass measure and beat with fork until well combined. Refrigerate until well chilled. Beat again just before serving. Serve on salad greens.
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Pecorino Vinaigrette
1/4 cup balsamic vinegar and/or wine vinegar
1/4 cup olive oil
1/4 cup chopped parsley
1/2 tsp salt
1/2 to 1 tsp black pepper
3 Tbsp grated pecorino romano cheese
1 heaping tsp dried oregano
1/2 tsp brown sugar
1 tsp soy sauce
Combine all ingredients. Mix thoroughly and chill for at least one hour.
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Borage Ranch Dressing
In the Roman days, borage was once thought to have great powers. The soldiers would eat it for courage just before going to battle. Borage has a mild cucumber flavor. Both the leaves and the petals may be used. You can use the flowers to flavor wine also.
1 cup plain yogurt
2 Tbsp wine vinegar
1/2 tsp celery seed
1/4 cup chopped green onions
1 tsp sugar
1/4 cup very young borage leaves, finely chopped
salt %26amp; pepper to taste
Mix all ingredients in small bowl. Refrigerate for 1 hour before serving. Garnish with petals on salad.
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Hazlenut Vinaigrette
1 Tbsp minced garlic
1/3 cup hazelnut oil
1/3 cup walnut oil or light olive oil
1 Tbsp minced chives
2 Tbsp balsamic vinegar
1 tsp light soy sauce
1/4 tsp sugar
1/3 cup toasted, coarsely chopped hazelnuts
Combine all ingredients. Whisk in oil. Chill then serve on your choice of salad.
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Pasta Salad Vinaigrette
1/2 red onion chopped
2 cloved garlic crushed
pinch of basil
1/3 cup balsamic vinegar
2/3 cup good extra virgin olive oil
lots of fresh cracked pepper
Assemble ingredients and wisk to emulsify the oil and vinegar. Let the dressing sit in the fridge for a while so all the flavors will meld together. Toss the salad and dressing together and enjoy!!!
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Parmesan Vinaigrette
1/4 cup grated parmesan cheese
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp low fat mayonnaise
2 medium cloves garlic
1/2 medium red or white onion (diced)
3/4 tsp salt
1/4 cup fresh basil (finely chopped)
1/4 cup fresh parsley (finely chopped)
Mix all ingredients together. Stir into 3 cups cold cooked pasta. Chill then serve.
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Asian Vinaigrette
2 cloves of garlic, finely minced
1 Tbsp finely minced fresh ginger
1/4 cup extra virgin olive oil
1 tsp sesame oil
Place the garlic, ginger, olive oil and sesame oil in a small skillet over medium heat and cook until the oil bubbles and the garlic turns white, about 1 minute. Transfer to a bowl and let cool.
To serve, drizzle the dressing over your salad of choice. Serve with wedges of lime to squeeze over the salad.
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Sauce Vinaigrette
2 Tbsp wine vinegar or 1 Tbsp wine vinegar and 1 Tbsp lemon juice
6 Tbsp light olive oil, or good salad oil
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp powdered mustard soaked in 1/2 tsp water (optional)
1 Tbsp chopped fresh herbs or 1 tsp dried herbs (optional)
Place vinegar, or vinegar and lemon juice, oil, salt, pepper and, if desired, mustard in a small mixing bowl. Beat vigorously with a wire whip. If fresh herbs are used, add them just before tossing the dressing with the salad. Add dried herbs along with salt and pepper.
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Thyme Vinaigrette
2 cloves garlic, chopped
1 small red (Spanish) onion, minced
1 Tbsp chopped fresh thyme, or 1/2 tablespoon dried
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
3 Tbsp olive oil
1 tsp cracked black pepper
salt, to taste
Saute the garlic and onion until they begin to give off their aroma, 2 or 3 minutes. Remove from the heat and add the thyme, vinegar, and mustard. Mix well. Add the olive oil, season with pepper and salt, and blend thoroughly. Cool completely then serve over salad.
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Lemon Juice Italian Dressing
1/4 cup water
1/2 cup lemon juice
3/4 cup oil
1/4 tsp salt (optional)
2 cloves garlic
1/4 tsp sage
1 tsp oregano
2 Tbsp basil
1/2 medium onion
Put in a blender or food processor. Blend until ingredients are pretty well pureed. Then throw in 2-3 bay leaves and let sit in the fridge at least overnight.
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Lemon Salad Dressing
Juice of one lemon
Olive oil, approx same amount or slightly more than juice
Dash of champagne or wine vinegar (optional)
Pinch of sugar to taste
Small dollop of sour cream to help bind (can be low-fat)
Small piece of garlic clove, minced
Salt and pepper to taste
This makes enough dressing for a salad of 3-4 large portions. The amounts seem vague but just put it together in a glass jar, shake to combine and emulsify, then chill very briefly.
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Raspberry Vinaigrette
1 tsp salt, preferably Kosher (coarse salt)
1 clove garlic, minced
3 Tbsp raspberry vinegar
2/3 cup olive oil, preferably extra virgin
Mash salt and garlic together; stir in vinegar. Whisk in olive oil.
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Oriental Vinaigrette
2 Tbsp rice wine vinegar
1 1/2 tsp curry powder
1/2 tsp ground cumin
1/4 cup salad oil
1 Tbsp dark sesame oil
Tobasco sauce to taste
In a mixing bowl, combine the vinegar, curry, cumin, both oils, and the tabasco and mix well.
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Red Wine Vinaigrette
1 1/2 Tbsp red wine vinegar
1 tsp Dijon mustard
2 Tbsp olive oil
1/4 cup vegetable oil
Freshly ground pepper
1/4 tsp salt
Combine vinegar, mustard, salt and pepper. Whisk in olive oil.
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Lemon Dijon Vinaigrette
1 small clove garlic, minced
1/2 tsp salt
1 Tbsp fresh lemon juice
2 Tbsp wine vinegar
1 Tbsp Dijon mustard
1/2 cup olive oil
Freshly ground pepper to taste
Mash garlic and salt together in a small bowl. Whisk in remaining ingredients. Store in the refrigerator; serve at room temperature.
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Dijon Mustard Vinaigrette
1 clove garlic, finely minced
1/2 tsp Kosher salt
9 Tbsp olive oil
1 tsp Dijon mustard
3 Tbsp red wine vinegar
Freshly ground pepper (optional)
Mash garlic and salt together in a small bowl. Add mustard and vinegar; whisk to blend. Add olive oil slowly, whisking to emulsify. If desired, add pepper to taste.
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Lemon Vinaigrette
2 Tbsp lemon juice
1/4 tsp salt
1/4 tsp dry mustard
1/2 cup best quality olive oil or salad oil or combination of both
Several grinds of fresh pepper
Optional: 1 tsp finely minced shallots or scallions and/or fresh or dried herbs, such as chives, tarragon, basil
Combine lemon juice, salt, mustard and pepper. Whisk in oil and optional shallots, scallions or herbs.
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Lemon Chicken Vinaigrette
1/4 cup olive or vegetable oil
1/2 cup low sodium chicken broth
1/2 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 tsp Dijon mustard
1 tsp salt
1/2 tsp freshly ground black pepper
In a medium bowl, whisk together all ingredients. Pour vinaigrette over salad or a cold pasta mixture and toss well.
';Not on the First Date'; Red Onion/Shallot Dressing
1/2 C olive oil
1/4 C red wine vinegar
1 medium shallot, minced, or 2 T red onion, minced
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp McCormick's Spicy blend, or other general purpose spice blend
1/4 tsp black pepper
1/4 tsp Jane's Krazy Mixed Up Salt
Combine in blender at top speed for about a minute, so that all of the onion or shallot is reduced. The result should be a creamy pink dressing. Chill overnight in refrigerator. The result is a mild, oniony dressing with a slightly sweet edge.
Mom's Honey Balsamic Vinaigrette
1/2 C balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
4 tsp cold water
6-8 tsp olive oil
1/4 tsp each of salt and black pepper
Optional: 1/4 - 1/2 tsp herbs such as dill or basil
Warm vinegar and honey in microwave for 20 seconds or more until honey dissolves in vinegar. Add remaining ingredients and whisk well. Shake vigorously after pouring into a bottle and chill before serving.
Southwestern Vinaigrette
1/2 C extra light olive oil
1/4 C white or rice wine vinegar
1 tsp mustard powder
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp cilantro
1/4 tsp garlic powder
1/4 tsp cumin
Shake, chill and serve. If you generally top your salad with cheese, pair this dressing with a mild cotija or colby. Avoid sharp or bitter cheeses such as bleu and feta.
Basil-Sesame Dressing
1/4 tsp garlic powder
3 T rice wine vinegar
1 T lemon juice
2 T asiago or the cheese of your choice
1/2 tsp dried basil
2-4 leaves of fresh basil
2 T chopped Italian or regular parsley
1/2 C extra light olive oil
1/2 tsp toasted sesame oil
1/4 tsp black pepper
Combine in blender until thoroughly mixed. Chill and serve with a green salad. It's a spooky color but tastes great.
Caper Vinaigrette
1/4 tsp garlic powder
1 T fresh parsley (not dried!)
2 T lemon juice
2 T rice vinegar
2 T capers, drained
1/4 tsp dijon mustard
1/4 tsp black pepper
1/3-1/2 C extra light olive oil
Combine in blender until very thoroughly mixed. Makes a very vinagery dressing - increasing the amount of olive oil used will change the balance. Chill and serve. Good with raw veggies.
Cilantro-Lime Vinaigrette
1/2 C extra light olive oil
2 T plain yoghurt
2 T lemon juice
2 T rice vinegar
1/4 C fresh, shreaded cilantro leaves, tightly packed
1/4 tsp each garlic powder, thyme and black pepper
1/8 tsp cumin
a squeeze of fresh lime juice - about a quarter lime
Combine in a blender until fully mixed. Chill and serve.
Basic Vinaigrette
1/2 C extra light olive oil
1/4 C red wine vinegar OR rice vinegar
1 T lemon juice
1/2 tsp each oregano, thyme and mustard powder
1/4 tsp each black pepper and garlic powder
dash of cayenne and Jane's Krazy Mixed Up Salt
Shake, chill and serve.
Greek Dijon Vinaigrette
1/2 C extra light olive oil
2 T each plain non-fat yoghurt, lemon juice and red wine vinegar
1 T Dijon mustard 1/4 tsp each garlic powder, sage, thyme, basil and oregano
Combine in a blender at medium-high speed. Chill overnight before serving. I have no idea why this dressing is called ';Greek';, but it has been in the family for at least 25 years under that moniker.
Fresh Tomato-Yoghurt Dressing
2 Roma tomatoes, peeled and chopped
1/4 C each extra light olive oil and plain non-fat yoghurt
2 T each red wine vinegar and lemon juice
1/2 tsp mustard powder, oregano and basil
1/4 tsp black pepper
dash of cayenne, garlic powder and Jane's Krazy Mixed Up Salt
This dressing responds well to optional extras like a sliver of fresh onion, a chunk of feta cheese, fresh parsley or cilantro, chopped sun-dried tomatoes. Feel free to experiment. Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed. Add other ingredients, blending again at medium speed. Chill overnight before serving.Any unusual recipes for salad dressings? Am running out of ideas and would welcome some new ones!!?
Can't possibly follow scrappykins - seems to have said it all I'll try some of these they sound pretty good.
ThanksAny unusual recipes for salad dressings? Am running out of ideas and would welcome some new ones!!?
i just use salt and vinegar,tastes great
I love a tossed salad, vinegar (balsamic or otherwise) sea salt,freshly ground black pepper, and olive oil...... you can even give it a twist and add those little bacon crumbs you can buy. Secondly and simply an onion finely chopped and maybe a lil garlic then mashed together in a table spoonful of mayo.
1,844 Various Salad Dressing Recipes listed here:
http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>
try strawberrys and italian dressing it will give you that tart and sweet taste to the dressing and add lemon zest to it its very good
Title: Tomato Garlic Dressing
Yield: 3 Cups
2 c Mayonnaise
1 ts Lemon juice
1 ts Garlic powder
2 md Tomatoes; cubed
Process until smooth. Chill.
Makes about 3 cups.
Apple Vinaigrette
Apple juice and honey add sweetness to this pretty vinaigrette, flecked with parsley and basil. Dry mustard and black pepper give a touch of heat. This dressing blends well with fruit salads as well as green salads.
1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in a blender or food processor. Process until smooth.
Makes about 1 cup.
This one is good for a seafood salad. 1 cup fat free mayo, a sprinkle of Rosemary leaves and thyme a tsp of lemon juice and 1 tsp Hudson Bay seasoning by McCormick mix all ingredients and toss on salad and sprinkle with parsley.
Hot Blue Cheese Dressing
1 cup mayo
1/2 cup sour cream
1/4 cup crumbled blue cheese
Juice from one lemon
tbsp white wine vinegar
1 clove minced garlic
3 splashes of Tabasco
Stir
home made Cilantro Dressing
1/2 cup vegetable oil
1/4 cup white vinegar
1 1/2 cups fresh cilantro (or just the whole thin how you buy it)
1 egg
1/2 green onion(just until you get to the green part)
1 tablespoon of chicken consome (that's chicken stock powder)
put it in a blender until smooth
1/2 olive oil ,1/2 vinigar from wine,origano, salt.
mix them in a botlle,shake the botlle and dress the salad.
1.Herbal Balsamic Vinegar
Here is a wonderful balsamic vinegar tip: The legendary artisan balsamic vinegars that we hear about from the Modena region of Italy ARE NOT exported. What we get are really dumbed-down versions. Yet, there is a solution: buy a mid-range product for about $8 to $10 per litre, then when you get ready to use it -- especially in salad vinaigrettes-- whisk in some dark brown sugar. The ratio suggested is 1 part sugar to 10 parts balsamic vinegar. Figure that in teaspoons or tablespoons, depending on how much vinaigrette you want to make (i.e. 1 teaspoon brown sugar to 10 teaspoons vinegar). Then, whisk in a dash of salt, some black pepper, maybe a bit of crumbled dried oregano, and a clove of garlic, pressed. Whisk in olive oil last. The tradional ratio on that is 3 parts oil to 1 part vinegar, or you may use more of a 50-50 ratio (more vinegar flavor; less total fat). It is not recommended to amend your entire bottle of vinegar with sugar all at the same time -- just what you are going to use in a given recipe.
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Basic Balsamic Vinaigrette
1 Tbsp balsamic vinegar
Pinch of salt
1/8 tsp freshly ground pepper
3 Tbsp extra virgin olive oil
Combine vinegar, salt and pepper. Whisk in olive oil. Serve over salad.
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Dill Dressing
1 1/2 Tbsp dijon-style mustard
3 Tbsp herb or white wine vinegar
1/3 cup olive oil
1/3 cup chopped dill
1/4 cup chopped chives
Chopped leaves from 3 or 4 tarragon sprigs
Salt and Freshly ground pepper.
Mix mustard with the vinegar in a bowl, whisk in the olive oil, then stir in the dill, chives and tarragon. Season with salt and pepper to taste. Add a little more vinegar or oil if you like.
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Mexican Vinaigrette
3/4 cup tomato juice (or a jalape帽o bloody mary mix)
1/2 cup fresh cilantro sprigs
1/4 cup fresh lime juice
1/2 tsp dried oregano (or a few fresh leaves)
1/4 tsp salt
1/4 tsp ground cumin
OPTIONAL: 1 small jalapeno pepper, halved and seeded (you can opt out of this if you use the jalape帽o mix.)
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Orange Chipotle Vinaigrette
3/4 tsp finely grated fresh orange zest
1 cup fresh orange juice
1/4 cup white wine vinegar
1 1/2 Tbsp canned chipotle chiles in adobo sauce
2 1/2 tsp salt
1 tsp firmly packed brown sugar
1 cup olive oil
In a blender, blend zest, orange juice, vinegar, chipotles in adobo, salt and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Chill covered. Bring vinaigrette to room temperature before serving.
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Low Fat Vinaigrette
1 shallot
1 clove garlic
1 Tbsp Dijon mustard
Salt and freshly ground pepper
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
4 Tbsp Sauvignon blanc wine or other dry white wine
3 Tbsp chicken broth
Combine all ingredients in a blender. Pur茅e until smooth. Pour into a lidded jar. Chill for at least two hours for flavors to develop.
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Balsamic Garlic Vinaigrette
1 clove garlic split
1 T dijon mustard
3 T balsamic vinegar
salt and pepper to taste
1 C extra virgin olive oil
Rub the split garlic clove on the inside of a small bowl, then discard. Add the mustard, vinegar and salt and pepper to the same bowl and whisk well. Add the oil in a slow steady stream, whisking continuously until the ingredients are emulsified. Serve at room temperature.
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Basic Vinaigrette
1 clove garlic, minced
1 tsp coarse salt
3 Tbsp wine or fruit vinegar
2/3 cup extra virgin olive oil
Mash garlic and salt together in a small bowl. Add vinegar. Whisk in oil.
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Ginger and Dried Cherry Dressing
1/4 cup dried cherries
2 shallots, chopped
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1/2 cup dry red wine
1/2 cup balsamic vinegar
3/4 cup olive oil
1/2 teaspoon coarsely ground black pepper
In a saucepan over high heat, cook the cherries, shallots, ginger, garlic, wine, and vinegar until one third of the liquid remains, 3 or 4 minutes. Transfer the mixture to a food processor. With the motor running, slowly add the olive oil until thoroughly blended. Add the pepper and set the dressing aside. Cool completely then serve over salad.
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Walnut Oil Vinaigrette
4 tsp Dijon mustard
4 tsp honey
1 large clove garlic, minced
1/4 cup red wine vinegar
2/3 cup walnut oil
Salt and freshly ground pepper
In a small bowl combine mustard, honey and garlic; stir in vinegar. Gradually whisk in oil. Season to taste with salt and pepper.
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Minted Vinaigrette
1 Tbsp water
1/3 cup wine vinegar
1 1/2 Tbsp sunflower oil
1 Tbsp chopped shallots
1 tsp chopped parsley
1 tsp chopped mint
1/4 tsp seasoned pepper
Pinch salt
Combine all ingredients in microvable bowl. Cover. Heat 1 minute 30 seconds. Cool completely then toss into salad or pour over hot green beans just prior to serving.
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Vanilla Vinaigrette
3/4 cup olive oil
1/2 cup white wine vinegar
1 Tbsp water
1 Tbsp Pure Vanilla Extract
1 tsp Tarragon Leaves
1 tsp salt
1/2 tsp sugar
1/4 tsp ground black pepper
Place all ingredients in 2-cup glass measure and beat with fork until well combined. Refrigerate until well chilled. Beat again just before serving. Serve on salad greens.
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Pecorino Vinaigrette
1/4 cup balsamic vinegar and/or wine vinegar
1/4 cup olive oil
1/4 cup chopped parsley
1/2 tsp salt
1/2 to 1 tsp black pepper
3 Tbsp grated pecorino romano cheese
1 heaping tsp dried oregano
1/2 tsp brown sugar
1 tsp soy sauce
Combine all ingredients. Mix thoroughly and chill for at least one hour.
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Borage Ranch Dressing
In the Roman days, borage was once thought to have great powers. The soldiers would eat it for courage just before going to battle. Borage has a mild cucumber flavor. Both the leaves and the petals may be used. You can use the flowers to flavor wine also.
1 cup plain yogurt
2 Tbsp wine vinegar
1/2 tsp celery seed
1/4 cup chopped green onions
1 tsp sugar
1/4 cup very young borage leaves, finely chopped
salt %26amp; pepper to taste
Mix all ingredients in small bowl. Refrigerate for 1 hour before serving. Garnish with petals on salad.
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Hazlenut Vinaigrette
1 Tbsp minced garlic
1/3 cup hazelnut oil
1/3 cup walnut oil or light olive oil
1 Tbsp minced chives
2 Tbsp balsamic vinegar
1 tsp light soy sauce
1/4 tsp sugar
1/3 cup toasted, coarsely chopped hazelnuts
Combine all ingredients. Whisk in oil. Chill then serve on your choice of salad.
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Pasta Salad Vinaigrette
1/2 red onion chopped
2 cloved garlic crushed
pinch of basil
1/3 cup balsamic vinegar
2/3 cup good extra virgin olive oil
lots of fresh cracked pepper
Assemble ingredients and wisk to emulsify the oil and vinegar. Let the dressing sit in the fridge for a while so all the flavors will meld together. Toss the salad and dressing together and enjoy!!!
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Parmesan Vinaigrette
1/4 cup grated parmesan cheese
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp low fat mayonnaise
2 medium cloves garlic
1/2 medium red or white onion (diced)
3/4 tsp salt
1/4 cup fresh basil (finely chopped)
1/4 cup fresh parsley (finely chopped)
Mix all ingredients together. Stir into 3 cups cold cooked pasta. Chill then serve.
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Asian Vinaigrette
2 cloves of garlic, finely minced
1 Tbsp finely minced fresh ginger
1/4 cup extra virgin olive oil
1 tsp sesame oil
Place the garlic, ginger, olive oil and sesame oil in a small skillet over medium heat and cook until the oil bubbles and the garlic turns white, about 1 minute. Transfer to a bowl and let cool.
To serve, drizzle the dressing over your salad of choice. Serve with wedges of lime to squeeze over the salad.
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Sauce Vinaigrette
2 Tbsp wine vinegar or 1 Tbsp wine vinegar and 1 Tbsp lemon juice
6 Tbsp light olive oil, or good salad oil
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp powdered mustard soaked in 1/2 tsp water (optional)
1 Tbsp chopped fresh herbs or 1 tsp dried herbs (optional)
Place vinegar, or vinegar and lemon juice, oil, salt, pepper and, if desired, mustard in a small mixing bowl. Beat vigorously with a wire whip. If fresh herbs are used, add them just before tossing the dressing with the salad. Add dried herbs along with salt and pepper.
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Thyme Vinaigrette
2 cloves garlic, chopped
1 small red (Spanish) onion, minced
1 Tbsp chopped fresh thyme, or 1/2 tablespoon dried
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
3 Tbsp olive oil
1 tsp cracked black pepper
salt, to taste
Saute the garlic and onion until they begin to give off their aroma, 2 or 3 minutes. Remove from the heat and add the thyme, vinegar, and mustard. Mix well. Add the olive oil, season with pepper and salt, and blend thoroughly. Cool completely then serve over salad.
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Lemon Juice Italian Dressing
1/4 cup water
1/2 cup lemon juice
3/4 cup oil
1/4 tsp salt (optional)
2 cloves garlic
1/4 tsp sage
1 tsp oregano
2 Tbsp basil
1/2 medium onion
Put in a blender or food processor. Blend until ingredients are pretty well pureed. Then throw in 2-3 bay leaves and let sit in the fridge at least overnight.
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Lemon Salad Dressing
Juice of one lemon
Olive oil, approx same amount or slightly more than juice
Dash of champagne or wine vinegar (optional)
Pinch of sugar to taste
Small dollop of sour cream to help bind (can be low-fat)
Small piece of garlic clove, minced
Salt and pepper to taste
This makes enough dressing for a salad of 3-4 large portions. The amounts seem vague but just put it together in a glass jar, shake to combine and emulsify, then chill very briefly.
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Raspberry Vinaigrette
1 tsp salt, preferably Kosher (coarse salt)
1 clove garlic, minced
3 Tbsp raspberry vinegar
2/3 cup olive oil, preferably extra virgin
Mash salt and garlic together; stir in vinegar. Whisk in olive oil.
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Oriental Vinaigrette
2 Tbsp rice wine vinegar
1 1/2 tsp curry powder
1/2 tsp ground cumin
1/4 cup salad oil
1 Tbsp dark sesame oil
Tobasco sauce to taste
In a mixing bowl, combine the vinegar, curry, cumin, both oils, and the tabasco and mix well.
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Red Wine Vinaigrette
1 1/2 Tbsp red wine vinegar
1 tsp Dijon mustard
2 Tbsp olive oil
1/4 cup vegetable oil
Freshly ground pepper
1/4 tsp salt
Combine vinegar, mustard, salt and pepper. Whisk in olive oil.
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Lemon Dijon Vinaigrette
1 small clove garlic, minced
1/2 tsp salt
1 Tbsp fresh lemon juice
2 Tbsp wine vinegar
1 Tbsp Dijon mustard
1/2 cup olive oil
Freshly ground pepper to taste
Mash garlic and salt together in a small bowl. Whisk in remaining ingredients. Store in the refrigerator; serve at room temperature.
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Dijon Mustard Vinaigrette
1 clove garlic, finely minced
1/2 tsp Kosher salt
9 Tbsp olive oil
1 tsp Dijon mustard
3 Tbsp red wine vinegar
Freshly ground pepper (optional)
Mash garlic and salt together in a small bowl. Add mustard and vinegar; whisk to blend. Add olive oil slowly, whisking to emulsify. If desired, add pepper to taste.
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Lemon Vinaigrette
2 Tbsp lemon juice
1/4 tsp salt
1/4 tsp dry mustard
1/2 cup best quality olive oil or salad oil or combination of both
Several grinds of fresh pepper
Optional: 1 tsp finely minced shallots or scallions and/or fresh or dried herbs, such as chives, tarragon, basil
Combine lemon juice, salt, mustard and pepper. Whisk in oil and optional shallots, scallions or herbs.
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Lemon Chicken Vinaigrette
1/4 cup olive or vegetable oil
1/2 cup low sodium chicken broth
1/2 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 tsp Dijon mustard
1 tsp salt
1/2 tsp freshly ground black pepper
In a medium bowl, whisk together all ingredients. Pour vinaigrette over salad or a cold pasta mixture and toss well.
';Not on the First Date'; Red Onion/Shallot Dressing
1/2 C olive oil
1/4 C red wine vinegar
1 medium shallot, minced, or 2 T red onion, minced
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp McCormick's Spicy blend, or other general purpose spice blend
1/4 tsp black pepper
1/4 tsp Jane's Krazy Mixed Up Salt
Combine in blender at top speed for about a minute, so that all of the onion or shallot is reduced. The result should be a creamy pink dressing. Chill overnight in refrigerator. The result is a mild, oniony dressing with a slightly sweet edge.
Mom's Honey Balsamic Vinaigrette
1/2 C balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
4 tsp cold water
6-8 tsp olive oil
1/4 tsp each of salt and black pepper
Optional: 1/4 - 1/2 tsp herbs such as dill or basil
Warm vinegar and honey in microwave for 20 seconds or more until honey dissolves in vinegar. Add remaining ingredients and whisk well. Shake vigorously after pouring into a bottle and chill before serving.
Southwestern Vinaigrette
1/2 C extra light olive oil
1/4 C white or rice wine vinegar
1 tsp mustard powder
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp cilantro
1/4 tsp garlic powder
1/4 tsp cumin
Shake, chill and serve. If you generally top your salad with cheese, pair this dressing with a mild cotija or colby. Avoid sharp or bitter cheeses such as bleu and feta.
Basil-Sesame Dressing
1/4 tsp garlic powder
3 T rice wine vinegar
1 T lemon juice
2 T asiago or the cheese of your choice
1/2 tsp dried basil
2-4 leaves of fresh basil
2 T chopped Italian or regular parsley
1/2 C extra light olive oil
1/2 tsp toasted sesame oil
1/4 tsp black pepper
Combine in blender until thoroughly mixed. Chill and serve with a green salad. It's a spooky color but tastes great.
Caper Vinaigrette
1/4 tsp garlic powder
1 T fresh parsley (not dried!)
2 T lemon juice
2 T rice vinegar
2 T capers, drained
1/4 tsp dijon mustard
1/4 tsp black pepper
1/3-1/2 C extra light olive oil
Combine in blender until very thoroughly mixed. Makes a very vinagery dressing - increasing the amount of olive oil used will change the balance. Chill and serve. Good with raw veggies.
Cilantro-Lime Vinaigrette
1/2 C extra light olive oil
2 T plain yoghurt
2 T lemon juice
2 T rice vinegar
1/4 C fresh, shreaded cilantro leaves, tightly packed
1/4 tsp each garlic powder, thyme and black pepper
1/8 tsp cumin
a squeeze of fresh lime juice - about a quarter lime
Combine in a blender until fully mixed. Chill and serve.
Basic Vinaigrette
1/2 C extra light olive oil
1/4 C red wine vinegar OR rice vinegar
1 T lemon juice
1/2 tsp each oregano, thyme and mustard powder
1/4 tsp each black pepper and garlic powder
dash of cayenne and Jane's Krazy Mixed Up Salt
Shake, chill and serve.
Greek Dijon Vinaigrette
1/2 C extra light olive oil
2 T each plain non-fat yoghurt, lemon juice and red wine vinegar
1 T Dijon mustard 1/4 tsp each garlic powder, sage, thyme, basil and oregano
Combine in a blender at medium-high speed. Chill overnight before serving. I have no idea why this dressing is called ';Greek';, but it has been in the family for at least 25 years under that moniker.
Fresh Tomato-Yoghurt Dressing
2 Roma tomatoes, peeled and chopped
1/4 C each extra light olive oil and plain non-fat yoghurt
2 T each red wine vinegar and lemon juice
1/2 tsp mustard powder, oregano and basil
1/4 tsp black pepper
dash of cayenne, garlic powder and Jane's Krazy Mixed Up Salt
This dressing responds well to optional extras like a sliver of fresh onion, a chunk of feta cheese, fresh parsley or cilantro, chopped sun-dried tomatoes. Feel free to experiment. Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed. Add other ingredients, blending again at medium speed. Chill overnight before serving.Any unusual recipes for salad dressings? Am running out of ideas and would welcome some new ones!!?
Can't possibly follow scrappykins - seems to have said it all I'll try some of these they sound pretty good.
ThanksAny unusual recipes for salad dressings? Am running out of ideas and would welcome some new ones!!?
i just use salt and vinegar,tastes great
I love a tossed salad, vinegar (balsamic or otherwise) sea salt,freshly ground black pepper, and olive oil...... you can even give it a twist and add those little bacon crumbs you can buy. Secondly and simply an onion finely chopped and maybe a lil garlic then mashed together in a table spoonful of mayo.
1,844 Various Salad Dressing Recipes listed here:
http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>
try strawberrys and italian dressing it will give you that tart and sweet taste to the dressing and add lemon zest to it its very good
Title: Tomato Garlic Dressing
Yield: 3 Cups
2 c Mayonnaise
1 ts Lemon juice
1 ts Garlic powder
2 md Tomatoes; cubed
Process until smooth. Chill.
Makes about 3 cups.
Apple Vinaigrette
Apple juice and honey add sweetness to this pretty vinaigrette, flecked with parsley and basil. Dry mustard and black pepper give a touch of heat. This dressing blends well with fruit salads as well as green salads.
1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in a blender or food processor. Process until smooth.
Makes about 1 cup.
This one is good for a seafood salad. 1 cup fat free mayo, a sprinkle of Rosemary leaves and thyme a tsp of lemon juice and 1 tsp Hudson Bay seasoning by McCormick mix all ingredients and toss on salad and sprinkle with parsley.
Hot Blue Cheese Dressing
1 cup mayo
1/2 cup sour cream
1/4 cup crumbled blue cheese
Juice from one lemon
tbsp white wine vinegar
1 clove minced garlic
3 splashes of Tabasco
Stir
home made Cilantro Dressing
1/2 cup vegetable oil
1/4 cup white vinegar
1 1/2 cups fresh cilantro (or just the whole thin how you buy it)
1 egg
1/2 green onion(just until you get to the green part)
1 tablespoon of chicken consome (that's chicken stock powder)
put it in a blender until smooth
1/2 olive oil ,1/2 vinigar from wine,origano, salt.
mix them in a botlle,shake the botlle and dress the salad.
Any dieting recipes? Any new salad recipes?
Refreshing, delicious, and healthy. I make this often. My husband really loves this served as a spread with whole wheat crackers. It is also good as a pita bread filling.Note: Go easy on the cayenne red pepper, as the heat increases as the flavors blend. From Betty Crocker.
1 medium cucumber
6 radishes
4 green onions
2 cups cream-style cottage cheese
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 dash red cayenne pepper
lettuce cups (optional)
Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.
Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use your food processor, or vegetables can be finely chopped by hand).
Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.
I like to cover and refrigerate for several hours to let the flavors blend.
Spoon into lettuce cups and, if desired, garnish with sliced ripe olives.
6 to 8 servings.Any dieting recipes? Any new salad recipes?
I make a ';Smoothie'; type drink almost daily. Very low fat, satisfies sweet tooth (mine is huge), and very filling. I have a very cheap smoothie machine that I got at WalMart. You can do this in a blender.
1)Skim (fat free milk) about 8 0z. - 12 oz.
2)Any fruit (I use a banana, or crushed pineapple in its own juice, or strawberries, dried cranberries or a combination)
3) 1 pkg. artificial sweetener (equal, sweet-n-low, etc.)
4) Ice
Blend until smooth. (You can add vanilla, or maple, or any flavoring to this while it is blending. I have even added a couple squirts of lemon when I used plain yogurt because I had no fruit.)Any dieting recipes? Any new salad recipes?
Try grated carrot with shredded coconut and lots of lemon juice. It is Delicious.
If you're looking for healthy type recipes, go to ';My Yahoo'; here on yahoo.com. On the left side there should be 2 recipes of the day. One of those is mainly health food, but still quite delicious. I made orange crepes that were 100 calories apiece, and they tasted like they had 10 times that number. I think its epicurious.com, but I can't be sure.
EDIT: Whoa, nix that. It's not epicurious. It's called ';Today's Recipe'; simply enough, and it comes from FoodFit.bridal make up
1 medium cucumber
6 radishes
4 green onions
2 cups cream-style cottage cheese
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 dash red cayenne pepper
lettuce cups (optional)
Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.
Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use your food processor, or vegetables can be finely chopped by hand).
Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.
I like to cover and refrigerate for several hours to let the flavors blend.
Spoon into lettuce cups and, if desired, garnish with sliced ripe olives.
6 to 8 servings.Any dieting recipes? Any new salad recipes?
I make a ';Smoothie'; type drink almost daily. Very low fat, satisfies sweet tooth (mine is huge), and very filling. I have a very cheap smoothie machine that I got at WalMart. You can do this in a blender.
1)Skim (fat free milk) about 8 0z. - 12 oz.
2)Any fruit (I use a banana, or crushed pineapple in its own juice, or strawberries, dried cranberries or a combination)
3) 1 pkg. artificial sweetener (equal, sweet-n-low, etc.)
4) Ice
Blend until smooth. (You can add vanilla, or maple, or any flavoring to this while it is blending. I have even added a couple squirts of lemon when I used plain yogurt because I had no fruit.)Any dieting recipes? Any new salad recipes?
Try grated carrot with shredded coconut and lots of lemon juice. It is Delicious.
If you're looking for healthy type recipes, go to ';My Yahoo'; here on yahoo.com. On the left side there should be 2 recipes of the day. One of those is mainly health food, but still quite delicious. I made orange crepes that were 100 calories apiece, and they tasted like they had 10 times that number. I think its epicurious.com, but I can't be sure.
EDIT: Whoa, nix that. It's not epicurious. It's called ';Today's Recipe'; simply enough, and it comes from FoodFit.
Does anyone have any good recipes for Tuna Salad?
Tuna, some salad stuff, mix together.
Et voila...Does anyone have any good recipes for Tuna Salad?
large can tuna, drained
1/2 medium onion, minced
2 or 3 stalks celery, sliced thinly
1 bottle pimento, drained
2 hardboiled eggs, diced
1/4 cup pickle relish, your choice
1/2 cup Mayonnaise or Miracle Whip
stir all together.
Stuffed tomato? cut scallops in top of a tomato, scoop out insides, stuff with tuna salad and serve on dark green lettuce.Does anyone have any good recipes for Tuna Salad?
Yes!!!
Recipe makes 5 servings
Simple, comforting, wonderful on soft white bread. The quantities are estimates.
SERVES 5 (change servings and units)
Ingredients
2 (6 ounce) cans tuna in water
4 eggs, hard-boiled
1/4-1
salt
pepper
Directions
1Coarsely chop the hardboiled eggs and add to a bowl.
2Flake in the tuna.
3Add the pickle relish, and stir to combine.
4Add the mayonnaise a little at a time, tasting as you go, until you get a consistency you like. I like my tuna salad kind of creamy.
5Season to taste with salt and pepper.
6VARIATION:.
7Use canned salmon in place of the tuna. Make sure to pick out all the pieces of bone and cartilage first.
I'm somewhat picky about my tuna salad. I don't like it sweet!
1 5-oz can of tuna packed in water, drained. (You may substitute the foil packet, but I find it is not as moist.)
1 tablespoon mayonnaise. (If possible, use regular Helman's, which I believe is sold as ';Best Foods'; in the western U.S.)
1 hard boiled egg, peeled and diced.
1 small dill pickle, chopped.
1/2 cup shredded colby cheese.
1 teaspoon ground black pepper.
Combine all ingredients thoroughly. Serve on wheat toast, with lettuce and tomato if desired.
*Start out with a bowl and 4-5 tbs of Miracle Whip Light.
*Add a teaspoon of sugar and a dash of black pepper
*Stir vigorously
*Add one can of White Albacore Tuna flaked
*1/2 small finely chopped onion
*Add 1 can of peas
*Slice up several green olives and throw them in
*Add cooked shell noodles or elbow macaroni...which ever you prefer
*Mix
*Eat
* 6 to 8 ounces canned tuna
* 2 tablespoons finely chopped shallot
* 2 tablespoons chopped hard-boiled eggs
* 1/4 teaspoon sea salt
* 1/2 lemon
* 2 tablespoons finely chopped onion
(adding basil is good too)
Brush some olive oil on your bread and toast it grill or oven/stove.
It's very yummy.
Tuna salad is easy and delicious. I make it with 2 cans of tuna in water with the water drained. I add Kraft Mayo or Miracle whip, 4 boiled eggs, diced onion, Tbs. mustard, diced celery, diced dill pickles or dill relish. I eat it on toasted whole wheat bread or crackers. It's really good with ramen noodles as a side. ENJOY!!
I do
Two cans of tuna, drained
1/4 cup shredded carrots
1/4 cup chopped celery
salt and pepper
dressing:
1/4 cup vegetable oil
2 tablespoons lemon juice
Add the dressing to taste on your tuna salad. You won't use all of it.
canned tuna - water and white are best
chopped onions
chopped celery
salt
pepper
mayo
Combine all that to taste in the amount you need. Put it on a Kaiser roll with lettuce and tomato. You can also give it a splash of Italian dressing for a nice touch.
i always look at Iron Chef Japan,
http://www.youtube.com/watch?v=dN2JQG7c3鈥?/a>
i just love these old TV series
take fresh tuna (not can) spread some wasabi some salt some black sesam seeds,grill it (rose) put it on a nice salad and serve it with a japanese dressing, its so simple
This is the best tuna salad to have......
1/ Get 2 small cans of tuna
2/ Lettuce, red bell pepper, red onion, cherry tomatoes,
3/ Throw it all in the bin.
4/ Accept invite to dinner from hot monk
5/ Order the tuna salad
:o)
I love to make it simple-
tuna
squirt of mayo
half squirt of yellow mustard
heaping spoonful of sweet pickle relish
shake of dried dill
dash salt and dash pepper
serve on toasted bread with fresh slices of cucumber and tomato
I add........
mayo
mustard
eggs
celery
relish (sweet or dill, which ever you like best)
cut up pieces of apple (yum)
salt, pepper, and sometimes celery salt
one tin of tuna chunks, one bottle of salad cream,
empty contents from the tin into a bowl, pour half the bottle of salade cream over said tuna stir and serve.
avacados
jalapenos
lettuce
red tomatoes
mix it up its delish...see Im a cook expert..
Well you take a large wooden spoon....and you TOSS your Sushi!!
Et voila...Does anyone have any good recipes for Tuna Salad?
large can tuna, drained
1/2 medium onion, minced
2 or 3 stalks celery, sliced thinly
1 bottle pimento, drained
2 hardboiled eggs, diced
1/4 cup pickle relish, your choice
1/2 cup Mayonnaise or Miracle Whip
stir all together.
Stuffed tomato? cut scallops in top of a tomato, scoop out insides, stuff with tuna salad and serve on dark green lettuce.Does anyone have any good recipes for Tuna Salad?
Yes!!!
Recipe makes 5 servings
Simple, comforting, wonderful on soft white bread. The quantities are estimates.
SERVES 5 (change servings and units)
Ingredients
2 (6 ounce) cans tuna in water
4 eggs, hard-boiled
1/4-1
salt
pepper
Directions
1Coarsely chop the hardboiled eggs and add to a bowl.
2Flake in the tuna.
3Add the pickle relish, and stir to combine.
4Add the mayonnaise a little at a time, tasting as you go, until you get a consistency you like. I like my tuna salad kind of creamy.
5Season to taste with salt and pepper.
6VARIATION:.
7Use canned salmon in place of the tuna. Make sure to pick out all the pieces of bone and cartilage first.
I'm somewhat picky about my tuna salad. I don't like it sweet!
1 5-oz can of tuna packed in water, drained. (You may substitute the foil packet, but I find it is not as moist.)
1 tablespoon mayonnaise. (If possible, use regular Helman's, which I believe is sold as ';Best Foods'; in the western U.S.)
1 hard boiled egg, peeled and diced.
1 small dill pickle, chopped.
1/2 cup shredded colby cheese.
1 teaspoon ground black pepper.
Combine all ingredients thoroughly. Serve on wheat toast, with lettuce and tomato if desired.
*Start out with a bowl and 4-5 tbs of Miracle Whip Light.
*Add a teaspoon of sugar and a dash of black pepper
*Stir vigorously
*Add one can of White Albacore Tuna flaked
*1/2 small finely chopped onion
*Add 1 can of peas
*Slice up several green olives and throw them in
*Add cooked shell noodles or elbow macaroni...which ever you prefer
*Mix
*Eat
* 6 to 8 ounces canned tuna
* 2 tablespoons finely chopped shallot
* 2 tablespoons chopped hard-boiled eggs
* 1/4 teaspoon sea salt
* 1/2 lemon
* 2 tablespoons finely chopped onion
(adding basil is good too)
Brush some olive oil on your bread and toast it grill or oven/stove.
It's very yummy.
Tuna salad is easy and delicious. I make it with 2 cans of tuna in water with the water drained. I add Kraft Mayo or Miracle whip, 4 boiled eggs, diced onion, Tbs. mustard, diced celery, diced dill pickles or dill relish. I eat it on toasted whole wheat bread or crackers. It's really good with ramen noodles as a side. ENJOY!!
I do
Two cans of tuna, drained
1/4 cup shredded carrots
1/4 cup chopped celery
salt and pepper
dressing:
1/4 cup vegetable oil
2 tablespoons lemon juice
Add the dressing to taste on your tuna salad. You won't use all of it.
canned tuna - water and white are best
chopped onions
chopped celery
salt
pepper
mayo
Combine all that to taste in the amount you need. Put it on a Kaiser roll with lettuce and tomato. You can also give it a splash of Italian dressing for a nice touch.
i always look at Iron Chef Japan,
http://www.youtube.com/watch?v=dN2JQG7c3鈥?/a>
i just love these old TV series
take fresh tuna (not can) spread some wasabi some salt some black sesam seeds,grill it (rose) put it on a nice salad and serve it with a japanese dressing, its so simple
This is the best tuna salad to have......
1/ Get 2 small cans of tuna
2/ Lettuce, red bell pepper, red onion, cherry tomatoes,
3/ Throw it all in the bin.
4/ Accept invite to dinner from hot monk
5/ Order the tuna salad
:o)
I love to make it simple-
tuna
squirt of mayo
half squirt of yellow mustard
heaping spoonful of sweet pickle relish
shake of dried dill
dash salt and dash pepper
serve on toasted bread with fresh slices of cucumber and tomato
I add........
mayo
mustard
eggs
celery
relish (sweet or dill, which ever you like best)
cut up pieces of apple (yum)
salt, pepper, and sometimes celery salt
one tin of tuna chunks, one bottle of salad cream,
empty contents from the tin into a bowl, pour half the bottle of salade cream over said tuna stir and serve.
avacados
jalapenos
lettuce
red tomatoes
mix it up its delish...see Im a cook expert..
Well you take a large wooden spoon....and you TOSS your Sushi!!
Anyone know any good Kani and cucumber salad with japanese mayonnaise recipes?
Last night i went out to a sushi place called Liki by my house with my boyfriend for dinner and we had this awesome kani and cucumber salad with japanese mayonnaise, and I can not seem to find a good recipe for the salad or the mayonnaise, does anyone know any good recipes that can help me out?Anyone know any good Kani and cucumber salad with japanese mayonnaise recipes?
1. slice cucumber and rub them with salt for 30 seconds and leave them for 5 min. or more till it comes soften.
2. split kani to the size you like.
3. rinse the salt of cucumber well and press the juice out. don't use this juice.
4. mix cucumber with kani and mayonnaise well.
that's it! it's easy.Anyone know any good Kani and cucumber salad with japanese mayonnaise recipes?
have you gon to foodnetworkcom
1. slice cucumber and rub them with salt for 30 seconds and leave them for 5 min. or more till it comes soften.
2. split kani to the size you like.
3. rinse the salt of cucumber well and press the juice out. don't use this juice.
4. mix cucumber with kani and mayonnaise well.
that's it! it's easy.Anyone know any good Kani and cucumber salad with japanese mayonnaise recipes?
have you gon to foodnetworkcom
Does anyone know any interesting salad bar items/ recipes?
Rice Salad
2 ladles of Basmati Rice
1 small Onion, finely chopped
1 tbsp Olive Oil
2 tsp powdered Chicken Stock
3 ladles Boiling Water
Handful Roasted Pine Nuts or Peanuts
2 Sticks of Celery
4 Spring Onions
8 Cherry Tomatoes
陆 a Red Pepper
Small Can of Sweet Corn
3 inch Piece of Cucumber
French Dressing
Place rice in a bowl and cover with warm water and leave to soak for 2 hours. Drain in a sieve and wash under running water until it runs clear. This removes all the starch so that the rice doesn鈥檛 become sticky.
Place oil and onions in a microwavable bowl, and microwave for 2 minutes. Add the rice and stir well, microwave for a further 3 minutes. Add Boiling water and chicken stock. Stir well, then microwave for 5 minutes, stir well and microwave for a further 5 minutes. Check to see if all the water has been absorbed by the rice. If not stir well and microwave for 2 minutes鈥? This can be continued until all the water has gone. When the rice is cooked add the French dressing, mix well and leave to cool.
Mean while chop all the vegetables into small pieces. When the rice is cold mix in the vegetables and Pine Nuts.
Beetroot salad.
Cook and Peel fresh beetroot. Prepare a blackcurrent jelly as instructions but only use 15 fl oz of water. When cold stir in beetroot and allow to set. Before serving brake it up with a fork.Does anyone know any interesting salad bar items/ recipes?
Taco Salad Recipe
Perfect as a side dish or even as a main course, this full-flavored salad will be a real hit. This recipe can be easily doubled.
Servings: 8
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients
SALAD
- 1 head of lettuce - washed, dried and torn into bite size pieces
- 1 pound hamburger - browned and drained
- 8 ounces cheddar cheese - grated
- 15 ounces can of kidney beans - drained and rinsed (optional)
- 1 onion, large - chopped
- 4 tomatoes, medium - chopped
- 1 bag of taco flavored chips
- 1 package taco seasoning mix - divided
SALAD DRESSING
- 8 ounces Thousand Island dressing
- 1 tablespoon taco sauce
- 1/4 cup sugar
Directions
Brown hamburger, draining off excess fat.
Add taco seasoning to the browned meat. Reserve 1 Tbsp for the salad dressing.
In a large bowl, add the torn lettuce first, then layer the hamburger, cheddar cheese, kidney beans, onion, and tomatoes.
To make the dressing, mix thousand island dressing with the sugar, taco seasoning and taco sauce, until blended. Pour over top of layered salad.
Cover with plastic wrap and refrigerate until ready to serve. Just before serving crush the chips and add them to top of the salad.Does anyone know any interesting salad bar items/ recipes?
Salsa and guacamole with chips are good on a salad bar.
MANGO SALSA
12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce
MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.
**************************************鈥?br>
PAPAYA SALSA
4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded %26amp; chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice
Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.
**************************************鈥?br>
PEACH SALSA
3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
**************************************鈥?br>
SALSA GUACAMOLE
Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!
Salsa:
1 can (14.5 oz) Muir Glen庐 organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalape帽o chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.
**************************************鈥?br>
GUACAMOLE
1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste
Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.
Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.
cheeses
olives
hot peppers
chick peas
bacon bits
oil and vineger
Salad bar? Well, different lettuce and cabbage types and styles (shredded and leaves, iceberg and romaine, etc). Different shredded and crumbled cheeses. Crumbled or diced boiled eggs. Different meats. All sorts of sliced, cubed, raw, and cooked veggies. Different fruits like oranges strawberries and the like. Nut assortments. Croutons, chips, and bread crumbs. Man, this list could go on and on and on. Just think about what ppl would want to eat in their salads.
lettuce
carrots
tomatoes
celery
bell peppers
baby corns
radishes
celery
broccoli
cauliflower
crutons
dressing
onions
spinach
cashews
sunflower seeds
raspberries
strawberries
blueberries
cranberries
cottage cheese
cantalope
watermelon
honeydew melon
cabbage
sprouts
cucumbers
zuchinnis
corn
AND MUCH, MUCH MORE, BASICALLY EVERYTHING!
Potato salad. Get some new potatoes, boil and slice them, take lettuce, cucumber, tomatoes and add anything else that you may fancy? Quick and easy to make.
couscous and roasted vegetables
cold rice chicken and peas
cold pear and olive pasta
anything goes when it coems to salad bars
My favorite ';salad';:
avocado (chopped)
tomato (chopped)
splash of balsamic vinegar
splash of olive oil
sald and pepper to taste
Delicious! One issue: the avocado can change from a beautiful green to a dull brown in several hours, but the olive oil helps to counteract that. Perhaps adding lemon or lime juice would help, too.
Try roasted beets with onions and vinaigrette dressing; chickpeas with onion and vinaigrette; cubed fresh mozzarella with roasted red pepper, fresh basil and olive oil; fresh tomatoes, rosemary, garlic and olive oil with cooked fusilli; sliced apples, walnuts, grapes and chicken chunks with mayonnaise and sour cream.
The items typically found in a salad bar are the following:
bacon bits
broccoli
carrot sticks
cauliflower
cheddar cheese
cottage cheese
croutons
cucumbers
chopped eggs
green pepper
diced ham
lettuce
mushrooms
onions
peas
radish
spinach
sprouts
fruit salad
sunflower seeds
tomato
turkey
--------------------------------------鈥?br>
Creamy Ranch Pasta Salad
Need a potluck pleaser? Here's one that's ready in minutes, and there's enough to feed a crowd.
Prep Time:10 min
Start to Finish:25 min
Makes:16 to 20 servings
2 packages Betty Crocker庐 Suddenly Salad庐 ranch %26amp; bacon pasta salad mix
1 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
8 medium green onions, chopped (1/2 cup)
2 medium stalks celery, thinly sliced (1 cup)
6 hard-cooked eggs, coarsely chopped
1 hard-cooked egg, sliced, if desired
Paprika, if desired
1. Fill 4-quart Dutch oven 2/3 full of water. Heat to boiling. Stir in contents of both Pasta-Vegetable pouches from salad mixes. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water until chilled; drain.
2. In large bowl, stir together seasoning mixes (from salad mix), mayonnaise, mustard, onions and celery. Stir in pasta and chopped eggs until evenly coated. Garnish with hard-cooked egg slices and paprika.
--------------------------------------鈥?br>
Dijon Ham and Pasta Salad
Be a salad pro! It's easy with Suddenly Salad庐 and a few extras in your cupboard.
Prep Time:5 min
Start to Finish:20 min
Makes:4 servings
1 package Betty Crocker庐 Suddenly Salad庐 classic pasta salad mix
3 tablespoons cold water
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
1 cup cubed fully cooked ham
1 can (14 oz) artichoke hearts, drained and cut into fourths
1. Cook and drain pasta mix as directed on package. Rinse with cold water until chilled; drain.
2. In large bowl, stir together seasoning mix (from salad mix), water, oil and mustard. Stir in pasta, ham and artichokes. Toss with topping (from salad mix). Serve immediately, or cover and refrigerate up to 2 hours before serving.
--------------------------------------鈥?br>
Winter Fruit Pasta Salad
Pastabilities? Try apples, pears, cranberries and a tangy orange dressing.
Prep Time:20 min
Start to Finish:50 min
Makes:8 servings
1 cup uncooked small pasta shells (4 ounces)
1 medium apple, chopped (1 1/4 cups)
1 medium pear, chopped (1 1/4 cups)
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped pecans
1/4 cup dried cranberries
1/3 cup mayonnaise or salad dressing
3 tablespoons orange marmalade
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries. Mix all remaining ingredients; stir into pasta mixture.
3. Cover and refrigerate at least 30 minutes until chilled.
What about carrots cut into chip pieces size along with red green orange peppers slice and de-seeded, celery has well with various dips also my guest love celery cut into 2'; lengths filled with cream cheese lovely with either plain cheese or with ham or chopped prawns
Why dont you also try sliced red onions
Beetroot %26amp; Onion (sliced)
Cucumber %26amp; Tomato (slice in a mild vinegar)
Curried Rice and Raisin.
They are weird, but go well.
there are not many things that tinned potatoes are good for but this idea is amazing. drain and dice the tinned potatoes and mix into mayonasie or a mixture of mayo and salad cream, add garlic or chives spoon into a bowl, sprinkle with a little paprika - hey presto instant store cupboard potato salad. much cheaper that shop bought and tastes much nicer. if you have more time you can cook some bacon until crispy break into pieces and mix into salad or use ur imagination - chopped spring onions perhaps
2 ladles of Basmati Rice
1 small Onion, finely chopped
1 tbsp Olive Oil
2 tsp powdered Chicken Stock
3 ladles Boiling Water
Handful Roasted Pine Nuts or Peanuts
2 Sticks of Celery
4 Spring Onions
8 Cherry Tomatoes
陆 a Red Pepper
Small Can of Sweet Corn
3 inch Piece of Cucumber
French Dressing
Place rice in a bowl and cover with warm water and leave to soak for 2 hours. Drain in a sieve and wash under running water until it runs clear. This removes all the starch so that the rice doesn鈥檛 become sticky.
Place oil and onions in a microwavable bowl, and microwave for 2 minutes. Add the rice and stir well, microwave for a further 3 minutes. Add Boiling water and chicken stock. Stir well, then microwave for 5 minutes, stir well and microwave for a further 5 minutes. Check to see if all the water has been absorbed by the rice. If not stir well and microwave for 2 minutes鈥? This can be continued until all the water has gone. When the rice is cooked add the French dressing, mix well and leave to cool.
Mean while chop all the vegetables into small pieces. When the rice is cold mix in the vegetables and Pine Nuts.
Beetroot salad.
Cook and Peel fresh beetroot. Prepare a blackcurrent jelly as instructions but only use 15 fl oz of water. When cold stir in beetroot and allow to set. Before serving brake it up with a fork.Does anyone know any interesting salad bar items/ recipes?
Taco Salad Recipe
Perfect as a side dish or even as a main course, this full-flavored salad will be a real hit. This recipe can be easily doubled.
Servings: 8
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients
SALAD
- 1 head of lettuce - washed, dried and torn into bite size pieces
- 1 pound hamburger - browned and drained
- 8 ounces cheddar cheese - grated
- 15 ounces can of kidney beans - drained and rinsed (optional)
- 1 onion, large - chopped
- 4 tomatoes, medium - chopped
- 1 bag of taco flavored chips
- 1 package taco seasoning mix - divided
SALAD DRESSING
- 8 ounces Thousand Island dressing
- 1 tablespoon taco sauce
- 1/4 cup sugar
Directions
Brown hamburger, draining off excess fat.
Add taco seasoning to the browned meat. Reserve 1 Tbsp for the salad dressing.
In a large bowl, add the torn lettuce first, then layer the hamburger, cheddar cheese, kidney beans, onion, and tomatoes.
To make the dressing, mix thousand island dressing with the sugar, taco seasoning and taco sauce, until blended. Pour over top of layered salad.
Cover with plastic wrap and refrigerate until ready to serve. Just before serving crush the chips and add them to top of the salad.Does anyone know any interesting salad bar items/ recipes?
Salsa and guacamole with chips are good on a salad bar.
MANGO SALSA
12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce
MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.
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PAPAYA SALSA
4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded %26amp; chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice
Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.
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PEACH SALSA
3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
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SALSA GUACAMOLE
Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!
Salsa:
1 can (14.5 oz) Muir Glen庐 organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalape帽o chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.
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GUACAMOLE
1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste
Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.
Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.
cheeses
olives
hot peppers
chick peas
bacon bits
oil and vineger
Salad bar? Well, different lettuce and cabbage types and styles (shredded and leaves, iceberg and romaine, etc). Different shredded and crumbled cheeses. Crumbled or diced boiled eggs. Different meats. All sorts of sliced, cubed, raw, and cooked veggies. Different fruits like oranges strawberries and the like. Nut assortments. Croutons, chips, and bread crumbs. Man, this list could go on and on and on. Just think about what ppl would want to eat in their salads.
lettuce
carrots
tomatoes
celery
bell peppers
baby corns
radishes
celery
broccoli
cauliflower
crutons
dressing
onions
spinach
cashews
sunflower seeds
raspberries
strawberries
blueberries
cranberries
cottage cheese
cantalope
watermelon
honeydew melon
cabbage
sprouts
cucumbers
zuchinnis
corn
AND MUCH, MUCH MORE, BASICALLY EVERYTHING!
Potato salad. Get some new potatoes, boil and slice them, take lettuce, cucumber, tomatoes and add anything else that you may fancy? Quick and easy to make.
couscous and roasted vegetables
cold rice chicken and peas
cold pear and olive pasta
anything goes when it coems to salad bars
My favorite ';salad';:
avocado (chopped)
tomato (chopped)
splash of balsamic vinegar
splash of olive oil
sald and pepper to taste
Delicious! One issue: the avocado can change from a beautiful green to a dull brown in several hours, but the olive oil helps to counteract that. Perhaps adding lemon or lime juice would help, too.
Try roasted beets with onions and vinaigrette dressing; chickpeas with onion and vinaigrette; cubed fresh mozzarella with roasted red pepper, fresh basil and olive oil; fresh tomatoes, rosemary, garlic and olive oil with cooked fusilli; sliced apples, walnuts, grapes and chicken chunks with mayonnaise and sour cream.
The items typically found in a salad bar are the following:
bacon bits
broccoli
carrot sticks
cauliflower
cheddar cheese
cottage cheese
croutons
cucumbers
chopped eggs
green pepper
diced ham
lettuce
mushrooms
onions
peas
radish
spinach
sprouts
fruit salad
sunflower seeds
tomato
turkey
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Creamy Ranch Pasta Salad
Need a potluck pleaser? Here's one that's ready in minutes, and there's enough to feed a crowd.
Prep Time:10 min
Start to Finish:25 min
Makes:16 to 20 servings
2 packages Betty Crocker庐 Suddenly Salad庐 ranch %26amp; bacon pasta salad mix
1 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
8 medium green onions, chopped (1/2 cup)
2 medium stalks celery, thinly sliced (1 cup)
6 hard-cooked eggs, coarsely chopped
1 hard-cooked egg, sliced, if desired
Paprika, if desired
1. Fill 4-quart Dutch oven 2/3 full of water. Heat to boiling. Stir in contents of both Pasta-Vegetable pouches from salad mixes. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water until chilled; drain.
2. In large bowl, stir together seasoning mixes (from salad mix), mayonnaise, mustard, onions and celery. Stir in pasta and chopped eggs until evenly coated. Garnish with hard-cooked egg slices and paprika.
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Dijon Ham and Pasta Salad
Be a salad pro! It's easy with Suddenly Salad庐 and a few extras in your cupboard.
Prep Time:5 min
Start to Finish:20 min
Makes:4 servings
1 package Betty Crocker庐 Suddenly Salad庐 classic pasta salad mix
3 tablespoons cold water
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
1 cup cubed fully cooked ham
1 can (14 oz) artichoke hearts, drained and cut into fourths
1. Cook and drain pasta mix as directed on package. Rinse with cold water until chilled; drain.
2. In large bowl, stir together seasoning mix (from salad mix), water, oil and mustard. Stir in pasta, ham and artichokes. Toss with topping (from salad mix). Serve immediately, or cover and refrigerate up to 2 hours before serving.
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Winter Fruit Pasta Salad
Pastabilities? Try apples, pears, cranberries and a tangy orange dressing.
Prep Time:20 min
Start to Finish:50 min
Makes:8 servings
1 cup uncooked small pasta shells (4 ounces)
1 medium apple, chopped (1 1/4 cups)
1 medium pear, chopped (1 1/4 cups)
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped pecans
1/4 cup dried cranberries
1/3 cup mayonnaise or salad dressing
3 tablespoons orange marmalade
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries. Mix all remaining ingredients; stir into pasta mixture.
3. Cover and refrigerate at least 30 minutes until chilled.
What about carrots cut into chip pieces size along with red green orange peppers slice and de-seeded, celery has well with various dips also my guest love celery cut into 2'; lengths filled with cream cheese lovely with either plain cheese or with ham or chopped prawns
Why dont you also try sliced red onions
Beetroot %26amp; Onion (sliced)
Cucumber %26amp; Tomato (slice in a mild vinegar)
Curried Rice and Raisin.
They are weird, but go well.
there are not many things that tinned potatoes are good for but this idea is amazing. drain and dice the tinned potatoes and mix into mayonasie or a mixture of mayo and salad cream, add garlic or chives spoon into a bowl, sprinkle with a little paprika - hey presto instant store cupboard potato salad. much cheaper that shop bought and tastes much nicer. if you have more time you can cook some bacon until crispy break into pieces and mix into salad or use ur imagination - chopped spring onions perhaps
New Pasta Salad Recipes??
im in LOVE with pasta salad but i can never think of new ways to make it... any ideas?New Pasta Salad Recipes??
';Creamy Italian Spiral Salad'; - 22 1/2 cups
2 (16 oz.) multicolored spiral pasta
1 medium bunch broccoli; cut into flowerets
1 medium head cauliflower; cut into florets
1 (10 oz.) pkg. frozen peas and carrots; thawed
2 cups cherry tomatoes; quartered
1 cup shredded Parmesan cheese
6 green onions; chopped
1/2 cup chopped green pepper
1 (2 1/4 oz.) can sliced olives; drained
2 (16 oz.) bottles creamy Italian salad dressing
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta with remaining ingredients (except dressing); add dressing and mix well. Cover and refrigerate for 2-3 hours or until chilled.New Pasta Salad Recipes??
Toss your favorite pasta with:
feta cheese
olives (use a good imported variety)
diced roma tomatoes (seeded)
chopped parsley
sea salt %26amp; fresh ground pepper to taste
toss with balsamic %26amp; a virgin olive oil
Seven-Layer Holiday Pasta Salad
Prep Time:30 min
Start to Finish:8 hr 30 min (meaning make it the night before and in the morning it's ready to go)
Makes:8 servings (adjust ingredients as needed for amount of people expected)
2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 tablespoon Betty Crocker庐 Bac~Os庐 bacon flavor bits or chips
2 tablespoons finely chopped fresh parsley
1. Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2. While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3. In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
4. Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.
Special Touch
Use star- or tree-shaped pasta, rotini or any medium shell pasta.
Success
Cooking the broccoli quickly in boiling water softens it slightly and brings out the bright green color. Pat dry with a paper towel so it maintains its crispness.
http://www.cooksrecipes.com/salads/pasta鈥?/a>
http://southernfood.about.com/od/pastasa鈥?/a>
http://allrecipes.com/recipe/italian-pas鈥?/a>
http://www.recipeamerica.com/pastasalad.鈥?/a>
have fun searching for pasta salad recipes from the above
Make ramen or vermicelli.
Toss with sesame oil, soy sauce, chili oil.
Add diced green onions, torn up basil, red leaf lettuce. Grilll up some pork loin strips or chicken strips or tofu. Enjoy!
I love pasta salad. You can add just about anything you like - veggies (asparagus, artichoke hearts, broc, etc.), sundried tomatoes, cherry tomatoes kalamatas, seafood (shrimp, crab etc), chicken, steak, cheese of choice (mozzarella, parm, feta), ravioli or tortellini. and on and on. I saved lots from bhg.com. Here is one of my simple faves.
Caprese Pasta Salad
1 录 pound cherry tomatoes, cut in half
10 ounces fresh mozzarella (preferably small-sized), cut in bite-size pieces
1 small bunch basil, coarsely chopped
1 clove garlic, sliced
陆 cup extra-virgin olive oil
1 pound penne
salt and freshly ground pepper to taste
In a large bowl (large enough to contain the pasta), place the tomatoes, mozzarella, garlic, basil and drizzle with half of the olive oil. Meanwhile, bring a large pot of water to a rolling boil, add salt and the penne. Cook according to package. Drain and run cold water over the pasta. Once the pasta is cooled, drain well again removing excess water. Pour into the bowl with the tomato and mozzarella mixture. Add the rest of the olive oil (you may need to add more if pasta looks too dry), season with salt and pepper to taste and mix well. Keep in the refrigerator for 陆 hour before serving.
This one is delish too.
Greek Pasta Salad
6 ounces dried mostaccioli pasta (about 2 cups)
4 plum tomatoes, chopped
1/2 of a medium cucumber, halved lengthwise and sliced
2 green onions, sliced
3 tablespoons sliced pitted ripe olives
1/4 cup olive oil or salad oil
1/4 cup lemon juice
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon anchovy paste (optional)
3 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled feta cheese (2 ounces)
Directions
1. In a large saucepan cook the pasta in boiling, lightly salted water according to package directions; drain. Rinse with cold water; drain again.
2. In a large bowl toss together the cooked pasta, the tomatoes, cucumber, green onions, and olives.
3. For dressing, in a screw-top jar combine the oil, lemon juice, basil, oregano, anchovy paste (if desired), garlic, salt, and pepper. Cover and shake well. Drizzle over pasta mixture; toss gently to coat.
4. Cover and refrigerate for at least 2 hours or overnight. Before serving, add the feta cheese; toss gently to combine. Makes 6 to 8 servings.
Here are some yummy recipes, I saved %26amp; made this summer.
http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>
This is the one my Mom makes all the time. Its delicious, it makes a pile of it, and it just gets better after a few days in the fridge.
1/4 cup chopped fresh broccoli
1/4 cup chopped fresh cauliflower
1/2 cup chopped celery
1 small bag of cooked pasta, ( i use shells or bowties)
2 envelopes ranch dressing mix (the powdered kind)
1/2 cup mayo (more or less, depends on if you like mayo)
1 cup shredded cheddar cheese
Mix it all together and enjoy!!!
Chicken-Pasta Salad:
Any kind of short pasta can be substituted for farfalle.
4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta)
2 cups diced ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
3/4 cup sliced carrot
3/4 cup sliced celery
1/2 cup frozen petite green peas, thawed
1/2 cup diced red bell pepper
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
1 teaspoon grated lemon rind
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine the first 6 ingredients in a large bowl. Combine the olive oil and remaining ingredients, and stir mixture well with a whisk. Drizzle vinaigrette over salad, and toss gently. Cover salad and chill.
Yield: 6 servings (serving size: 1 1/3 cups)
I just made a yummy one at the beginning of the week. I used Cavatapi, asparagus, Gazebo brand Greek salad dressing, parm cheese, the juice of one lemon, and salt and pepper to taste. It was excellent. I even had some on top of mixed greens with a little extra dressing for lunch today. It was really good.
http://www.kraftfoods.com/kf
I love this website, they have tons of different recipes for everything, whenever I am in the mood for something different this is the first place I go.
';Creamy Italian Spiral Salad'; - 22 1/2 cups
2 (16 oz.) multicolored spiral pasta
1 medium bunch broccoli; cut into flowerets
1 medium head cauliflower; cut into florets
1 (10 oz.) pkg. frozen peas and carrots; thawed
2 cups cherry tomatoes; quartered
1 cup shredded Parmesan cheese
6 green onions; chopped
1/2 cup chopped green pepper
1 (2 1/4 oz.) can sliced olives; drained
2 (16 oz.) bottles creamy Italian salad dressing
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta with remaining ingredients (except dressing); add dressing and mix well. Cover and refrigerate for 2-3 hours or until chilled.New Pasta Salad Recipes??
Toss your favorite pasta with:
feta cheese
olives (use a good imported variety)
diced roma tomatoes (seeded)
chopped parsley
sea salt %26amp; fresh ground pepper to taste
toss with balsamic %26amp; a virgin olive oil
Seven-Layer Holiday Pasta Salad
Prep Time:30 min
Start to Finish:8 hr 30 min (meaning make it the night before and in the morning it's ready to go)
Makes:8 servings (adjust ingredients as needed for amount of people expected)
2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 tablespoon Betty Crocker庐 Bac~Os庐 bacon flavor bits or chips
2 tablespoons finely chopped fresh parsley
1. Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2. While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3. In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
4. Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.
Special Touch
Use star- or tree-shaped pasta, rotini or any medium shell pasta.
Success
Cooking the broccoli quickly in boiling water softens it slightly and brings out the bright green color. Pat dry with a paper towel so it maintains its crispness.
http://www.cooksrecipes.com/salads/pasta鈥?/a>
http://southernfood.about.com/od/pastasa鈥?/a>
http://allrecipes.com/recipe/italian-pas鈥?/a>
http://www.recipeamerica.com/pastasalad.鈥?/a>
have fun searching for pasta salad recipes from the above
Make ramen or vermicelli.
Toss with sesame oil, soy sauce, chili oil.
Add diced green onions, torn up basil, red leaf lettuce. Grilll up some pork loin strips or chicken strips or tofu. Enjoy!
I love pasta salad. You can add just about anything you like - veggies (asparagus, artichoke hearts, broc, etc.), sundried tomatoes, cherry tomatoes kalamatas, seafood (shrimp, crab etc), chicken, steak, cheese of choice (mozzarella, parm, feta), ravioli or tortellini. and on and on. I saved lots from bhg.com. Here is one of my simple faves.
Caprese Pasta Salad
1 录 pound cherry tomatoes, cut in half
10 ounces fresh mozzarella (preferably small-sized), cut in bite-size pieces
1 small bunch basil, coarsely chopped
1 clove garlic, sliced
陆 cup extra-virgin olive oil
1 pound penne
salt and freshly ground pepper to taste
In a large bowl (large enough to contain the pasta), place the tomatoes, mozzarella, garlic, basil and drizzle with half of the olive oil. Meanwhile, bring a large pot of water to a rolling boil, add salt and the penne. Cook according to package. Drain and run cold water over the pasta. Once the pasta is cooled, drain well again removing excess water. Pour into the bowl with the tomato and mozzarella mixture. Add the rest of the olive oil (you may need to add more if pasta looks too dry), season with salt and pepper to taste and mix well. Keep in the refrigerator for 陆 hour before serving.
This one is delish too.
Greek Pasta Salad
6 ounces dried mostaccioli pasta (about 2 cups)
4 plum tomatoes, chopped
1/2 of a medium cucumber, halved lengthwise and sliced
2 green onions, sliced
3 tablespoons sliced pitted ripe olives
1/4 cup olive oil or salad oil
1/4 cup lemon juice
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon anchovy paste (optional)
3 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled feta cheese (2 ounces)
Directions
1. In a large saucepan cook the pasta in boiling, lightly salted water according to package directions; drain. Rinse with cold water; drain again.
2. In a large bowl toss together the cooked pasta, the tomatoes, cucumber, green onions, and olives.
3. For dressing, in a screw-top jar combine the oil, lemon juice, basil, oregano, anchovy paste (if desired), garlic, salt, and pepper. Cover and shake well. Drizzle over pasta mixture; toss gently to coat.
4. Cover and refrigerate for at least 2 hours or overnight. Before serving, add the feta cheese; toss gently to combine. Makes 6 to 8 servings.
Here are some yummy recipes, I saved %26amp; made this summer.
http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>
This is the one my Mom makes all the time. Its delicious, it makes a pile of it, and it just gets better after a few days in the fridge.
1/4 cup chopped fresh broccoli
1/4 cup chopped fresh cauliflower
1/2 cup chopped celery
1 small bag of cooked pasta, ( i use shells or bowties)
2 envelopes ranch dressing mix (the powdered kind)
1/2 cup mayo (more or less, depends on if you like mayo)
1 cup shredded cheddar cheese
Mix it all together and enjoy!!!
Chicken-Pasta Salad:
Any kind of short pasta can be substituted for farfalle.
4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta)
2 cups diced ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
3/4 cup sliced carrot
3/4 cup sliced celery
1/2 cup frozen petite green peas, thawed
1/2 cup diced red bell pepper
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
1 teaspoon grated lemon rind
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine the first 6 ingredients in a large bowl. Combine the olive oil and remaining ingredients, and stir mixture well with a whisk. Drizzle vinaigrette over salad, and toss gently. Cover salad and chill.
Yield: 6 servings (serving size: 1 1/3 cups)
I just made a yummy one at the beginning of the week. I used Cavatapi, asparagus, Gazebo brand Greek salad dressing, parm cheese, the juice of one lemon, and salt and pepper to taste. It was excellent. I even had some on top of mixed greens with a little extra dressing for lunch today. It was really good.
http://www.kraftfoods.com/kf
I love this website, they have tons of different recipes for everything, whenever I am in the mood for something different this is the first place I go.
Summer Pasta salad recipes?
CAESAR PASTA SALAD
Active time: 15 min Start to finish: 30 min
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 large garlic clove, minced
1/2 cup extra-virgin olive oil
1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained
1 romaine heart, chopped (6 cups)
2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups)
1 cup croutons (optional)
Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.
Makes 6 main-course servings.
Gourmet
HERBED TOMATO PASTA SALAD
Active time: 20 min Start to finish: 30 min
2 1/2 lb cherry tomatoes, quartered
1 teaspoon sugar
1 1/4 cups mixed chopped fresh herbs
1 lb campanelle (bell-shaped pasta)
5 garlic cloves, chopped
3/4 cup extra-virgin olive oil
Accompaniment: grated ricotta salata
Stir together tomatoes, sugar, and herbs in a large bowl until combined well. Cook pasta in boiling salted water until al dente, then drain. Add hot pasta to tomato mixture. Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute. Add garlic with oil to pasta and tomatoes and toss to combine. Season with salt and pepper.
Makes 4 main-course servings.
Gourmet
PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
Here's a summer salad with robust flavors.
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Makes 8 servings.
Bon App茅tit
enjoy!Summer Pasta salad recipes?
welcome! Report Abuse
Summer Pasta salad recipes?
COLD PASTA SALAD
rainbow rotini, cooked according to directions
celery, medium diced
cucumber, medium diced
green pimento stuffed olives, medium diced
green pepper, medium diced
tomato, medium diced
Kraft Zesty Italian Dressing
Mix together rotini, celery, cucumber, olives, green pepper, tomato and dressing. Refrigerate until chilled. Mix again when ready to serve. Noodles will absorb some of the dressing so add more dressing as needed.
Can be made one day ahead. Definitely will need to add more dressing.
Tortellini and Broccoli salad
cook 20 oz. five cheese tortellini and add
3 heads broccoli flowerettes
1 cup chopped red onion
1/2 cup raisins
1/4 cup sunflower seeds
1/2 pound cooked bacon, crumbled
Mix 1/2 cup mayonnaise with 1/2 cup sugar and 1/4 cup cider vinegar or lemon juice
Pour over the salad and mix in gently
If it's for summer eating then definately lite fare...
grilled vegetables-eggplant, yellow squash, and zucchini and strips of grilled chicken
Roasted red peppers, fresh basil, asiago cheese slices
Feta, artichoke, kalamata olives and red onion
Sundried tomato Pesto and toasted pine nuts
Crisp steamed chilled asparagus, feta, lime zest with a balsamic vinagrette
Grilled tuna, grape tomatoes, rosemary
wilted spinach, prochuttio, goat cheese
Walnuts, grapes, tangerines, apples, raisins, light mayo
Shrimp and crab mixed with chilled couscous, spring onions and apple horseradish dressing served inside a hollowed out beefsteak tomato.
colored twisted pasta 2 bags
sweet relish half cup
6 eggs boiled
1 and a half cup of mayo of your choice
salt and pepper to taste
enjoy!
Summer Pasta Salad
1/2 pound tri-colored pasta, cooked and cooled
1/2 cup each assorted vegetables - carrots, broccoli, zucchini, etc.
1/2 cup sliced red onion
1/4 pound cubed provolone cheese
1/2 pound bacon, cooked and crumbled
1 bottle Italian salad dressing
Toss pasta, vegetables, onion, cheese and bacon. Add three-fourths bottle of dressing. Salt and pepper to taste.
Mix well. Refrigerate.
Before serving add more dressing and serve
OR
Late Summer Pasta Salad
------------------------
1 Small red onion, finely chopped
1 Red bell pepper, finely chopped
1 Yellow bell pepper, finely chopped
1+ T Fresh basil, chopped
~6 Fresh button mushrooms, chopped
1/2 lb Cooked pasta
Fatfree salad dressing to taste
Dried oregano to taste
Garlic powder to taste
Vegetable seasoning salt to taste
(I use Spike) or soy sauce
Fresh ground pepper to taste
Mix everything together and let marinate
for as long as you can wait!
this is one of my all time favorites!!
chop 1/2 head of broccoli into small florets
trim woody ends off of 1/2 lb asparagus spears %26amp; cut into 1'; pieces
cut 1 carrot into 1/8'; slices
cook one 1 lb box of Barilla rotini or penne to al dente.
during the last 2 minutes of the pasta cooking, add vegetables and cook all ingredients until pasta is done.
you don't want to overcook the veggies or you'll get a gloppy mess.
strain pasta and vegetables and run under cold water. drain very well!!
add 1/2 - 1 c of parmesan peppercorn salad dressing %26amp; 1/2 cup of grated pecorino romano cheese and mix well.
i like this salad best cold and it's also great with grilled chicken mixed in or sliced on top.
Active time: 15 min Start to finish: 30 min
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 large garlic clove, minced
1/2 cup extra-virgin olive oil
1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained
1 romaine heart, chopped (6 cups)
2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups)
1 cup croutons (optional)
Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.
Makes 6 main-course servings.
Gourmet
HERBED TOMATO PASTA SALAD
Active time: 20 min Start to finish: 30 min
2 1/2 lb cherry tomatoes, quartered
1 teaspoon sugar
1 1/4 cups mixed chopped fresh herbs
1 lb campanelle (bell-shaped pasta)
5 garlic cloves, chopped
3/4 cup extra-virgin olive oil
Accompaniment: grated ricotta salata
Stir together tomatoes, sugar, and herbs in a large bowl until combined well. Cook pasta in boiling salted water until al dente, then drain. Add hot pasta to tomato mixture. Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute. Add garlic with oil to pasta and tomatoes and toss to combine. Season with salt and pepper.
Makes 4 main-course servings.
Gourmet
PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
Here's a summer salad with robust flavors.
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Makes 8 servings.
Bon App茅tit
enjoy!Summer Pasta salad recipes?
welcome! Report Abuse
Summer Pasta salad recipes?
COLD PASTA SALAD
rainbow rotini, cooked according to directions
celery, medium diced
cucumber, medium diced
green pimento stuffed olives, medium diced
green pepper, medium diced
tomato, medium diced
Kraft Zesty Italian Dressing
Mix together rotini, celery, cucumber, olives, green pepper, tomato and dressing. Refrigerate until chilled. Mix again when ready to serve. Noodles will absorb some of the dressing so add more dressing as needed.
Can be made one day ahead. Definitely will need to add more dressing.
Tortellini and Broccoli salad
cook 20 oz. five cheese tortellini and add
3 heads broccoli flowerettes
1 cup chopped red onion
1/2 cup raisins
1/4 cup sunflower seeds
1/2 pound cooked bacon, crumbled
Mix 1/2 cup mayonnaise with 1/2 cup sugar and 1/4 cup cider vinegar or lemon juice
Pour over the salad and mix in gently
If it's for summer eating then definately lite fare...
grilled vegetables-eggplant, yellow squash, and zucchini and strips of grilled chicken
Roasted red peppers, fresh basil, asiago cheese slices
Feta, artichoke, kalamata olives and red onion
Sundried tomato Pesto and toasted pine nuts
Crisp steamed chilled asparagus, feta, lime zest with a balsamic vinagrette
Grilled tuna, grape tomatoes, rosemary
wilted spinach, prochuttio, goat cheese
Walnuts, grapes, tangerines, apples, raisins, light mayo
Shrimp and crab mixed with chilled couscous, spring onions and apple horseradish dressing served inside a hollowed out beefsteak tomato.
colored twisted pasta 2 bags
sweet relish half cup
6 eggs boiled
1 and a half cup of mayo of your choice
salt and pepper to taste
enjoy!
Summer Pasta Salad
1/2 pound tri-colored pasta, cooked and cooled
1/2 cup each assorted vegetables - carrots, broccoli, zucchini, etc.
1/2 cup sliced red onion
1/4 pound cubed provolone cheese
1/2 pound bacon, cooked and crumbled
1 bottle Italian salad dressing
Toss pasta, vegetables, onion, cheese and bacon. Add three-fourths bottle of dressing. Salt and pepper to taste.
Mix well. Refrigerate.
Before serving add more dressing and serve
OR
Late Summer Pasta Salad
------------------------
1 Small red onion, finely chopped
1 Red bell pepper, finely chopped
1 Yellow bell pepper, finely chopped
1+ T Fresh basil, chopped
~6 Fresh button mushrooms, chopped
1/2 lb Cooked pasta
Fatfree salad dressing to taste
Dried oregano to taste
Garlic powder to taste
Vegetable seasoning salt to taste
(I use Spike) or soy sauce
Fresh ground pepper to taste
Mix everything together and let marinate
for as long as you can wait!
this is one of my all time favorites!!
chop 1/2 head of broccoli into small florets
trim woody ends off of 1/2 lb asparagus spears %26amp; cut into 1'; pieces
cut 1 carrot into 1/8'; slices
cook one 1 lb box of Barilla rotini or penne to al dente.
during the last 2 minutes of the pasta cooking, add vegetables and cook all ingredients until pasta is done.
you don't want to overcook the veggies or you'll get a gloppy mess.
strain pasta and vegetables and run under cold water. drain very well!!
add 1/2 - 1 c of parmesan peppercorn salad dressing %26amp; 1/2 cup of grated pecorino romano cheese and mix well.
i like this salad best cold and it's also great with grilled chicken mixed in or sliced on top.
Do you know any good recipes for fruit salad without fruit?
I would like to substitue the fruit in the salad with something else.Do you know any good recipes for fruit salad without fruit?
Just threw in all of us nuts here at YA. It will be the perfect blend....smileDo you know any good recipes for fruit salad without fruit?
thanks :-), and thanks for including me with the rest of you nuts!! Report Abuse
Use vegetables! Theres no shuch thing as a fruit salad with out fruit. you just simply have to say any salids recipies besides fruit salad.
Alton Brown's Fruit Salad with Vanilla Dressing. All you have to do is put own substitution for the fruit listed.
1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted
In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
Fruit salad without the fruit is exceptionally easy to make. All you need is a bowl. I will e-mail the recipe to you, although it won't have any ingredients.
if you replace the fruit it will not be fruit salad
How about fruity pebbles???
Jelly beans and Kool-Aid.
How about a potato salad....oh yeah...hold the potatos
Make it with leaves and pinecones.
Hahah that's the funniest question I've seen in awhile... That's like asking for a bowl of clam chowder without the clams. It kind of loses its meaning when you remove the primary ingredient, and it loses even more meaning when there are no other ingredients.
A fruit salad without fruit is called an empty bowl. There's nothing fruity about it.
Use gummy bears and Starburst...duh.
LOL LOL LOL LOL LOL
Yes, mix together snow peas and chives, slices of radish and cucumber, and avacado and the tour de force alfalfa sprouts. Blend all together in a light ranch style dressing - not much just a touch.
a fruit salad without fruit isnt a fruit salad...
hmm
u can make a vegitable salad
for a pasta salad
or a regular salad
and so on
there are many different ttypes of salad
Make this disgusting thing my Mom makes with fruit-flavored jello.
In the Jello she mixes bits of veggies like carrots, green peppers and cucumbers. I wouldn't even try it but she insists that ';everybody'; likes it.
It wouldnt be a fruit salad without fruit.
Do you know any good chicken recipes without chicken?
what?
VODKA!!! and for that added crunch, ice.
Use vegtables then you can call it a veggie salad..bridal make up
Just threw in all of us nuts here at YA. It will be the perfect blend....smileDo you know any good recipes for fruit salad without fruit?
thanks :-), and thanks for including me with the rest of you nuts!! Report Abuse
Use vegetables! Theres no shuch thing as a fruit salad with out fruit. you just simply have to say any salids recipies besides fruit salad.
Alton Brown's Fruit Salad with Vanilla Dressing. All you have to do is put own substitution for the fruit listed.
1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted
In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
Fruit salad without the fruit is exceptionally easy to make. All you need is a bowl. I will e-mail the recipe to you, although it won't have any ingredients.
if you replace the fruit it will not be fruit salad
How about fruity pebbles???
Jelly beans and Kool-Aid.
How about a potato salad....oh yeah...hold the potatos
Make it with leaves and pinecones.
Hahah that's the funniest question I've seen in awhile... That's like asking for a bowl of clam chowder without the clams. It kind of loses its meaning when you remove the primary ingredient, and it loses even more meaning when there are no other ingredients.
A fruit salad without fruit is called an empty bowl. There's nothing fruity about it.
Use gummy bears and Starburst...duh.
LOL LOL LOL LOL LOL
Yes, mix together snow peas and chives, slices of radish and cucumber, and avacado and the tour de force alfalfa sprouts. Blend all together in a light ranch style dressing - not much just a touch.
a fruit salad without fruit isnt a fruit salad...
hmm
u can make a vegitable salad
for a pasta salad
or a regular salad
and so on
there are many different ttypes of salad
Make this disgusting thing my Mom makes with fruit-flavored jello.
In the Jello she mixes bits of veggies like carrots, green peppers and cucumbers. I wouldn't even try it but she insists that ';everybody'; likes it.
It wouldnt be a fruit salad without fruit.
Do you know any good chicken recipes without chicken?
what?
VODKA!!! and for that added crunch, ice.
Use vegtables then you can call it a veggie salad..
Anyone have any good recipes for homemade chicken salad?
Only interested in tried and true recipes. Thanks!Anyone have any good recipes for homemade chicken salad?
This is one of my favorites - the flavor is out of this world!
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Mix it all together and put on your favorite toasted bread!Anyone have any good recipes for homemade chicken salad?
This recipe worked for 4 years in my restaurant and it was the only recipe the new owner of the restaurant kept. Hope you like it.
Chicken Salad
6 cups cooked diced chicken
2 apples, diced
4 stalks of celery, diced
2 1/4 cups mayonnaise
1 1/2 cups toasted sliced almonds
1/2 cup raw sugar
Combine all ingredients in large bowl and stir until well blended. Serve on salad greens and top with dried cranberries and more toasted almonds or as a sandwich, spread both slices of bread with softened cream cheese and use whole berry cranberry sauce instead of dried cranberries and lettuce.
I make this almost every week during the summer. It's great served on a fresh croissant with lettuce. You can also place one scoop on a pineapple ring placed on top of a bed of lettuce, or in a pineapple boat (half a pineapple with a bit of the middle cut out, lined in sprouts).
1 pound chicken breast meat, cooked, skinned, boned and diced
1/2 cup diced celery
1 cup green grapes, halved
1 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/4 cup toasted almonds
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula.
Here's an interesting take on chicken salad, but you have to be willing to do the work:
Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese
Erin Mylroie, St. George, Utah, 5th Place
Prep Time: 40 minutes Cook Time: 15 minutes Yield: 6 servings
2 pounds chicken tenders
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
2 cups panko
6 tablespoons vegetable oil
2 bags (10 ounces each) mixed baby greens
1 cup thinly sliced red onion
4 Bosc pears, peeled and thinly sliced
1 cup Danish blue cheese, crumbled
Dressing, recipe follows
Sugared Pecans, recipe follows
Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.
Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
Dressing:
1/2 cup chopped pecans
1/4 cup maple syrup
1/3 cup plus 2 tablespoons apple cider vinegar
1/2 cup mayonnaise
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.
Sugared Pecans:
1/2 cup sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pecans, lightly toasted
Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
It's the best I've ever had.
FAVORITE CHICKEN SALAD
SERVES 6-8
This is a variation on a basic chicken salad recipe. To return to the basic, omit the grapes and nuts. Other variations would include mandarin oranges and nuts or hardcooked eggs and olives.
* 4 cups diced cooked chicken
* 1-1/2 cups chopped celery
* 1 cup seedless white or red grapes
* 1 cup coarsely chopped walnuts
* 1 cup mayonnaise
* 1 teaspoon prepared mustard
* 2 tablespoons lemon juice
* Salt and pepper to taste
Combine all ingredients; blend well. Refrigerate for several hours or overnight.
I'm not getting specific here because this is my personal recipe I use:
Diced white meat chiken
Grapes
Walnuts
Celery
Light Mayo
Splash of lemon juice
Dill
Boiled eggs - diced
I mix all these things together, just a hit of lemon juice, very small...and then easy on the mayo to create the right consistency of dressing you like. Slice grapes lengthwise, toss in how ever many you like, same for walnuts and celery. If you have dried dill or fresh, toss a tablespoon of that in to. salt and pepper to taste.
Serve on croissants.
This is one of my favorites - the flavor is out of this world!
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Mix it all together and put on your favorite toasted bread!Anyone have any good recipes for homemade chicken salad?
This recipe worked for 4 years in my restaurant and it was the only recipe the new owner of the restaurant kept. Hope you like it.
Chicken Salad
6 cups cooked diced chicken
2 apples, diced
4 stalks of celery, diced
2 1/4 cups mayonnaise
1 1/2 cups toasted sliced almonds
1/2 cup raw sugar
Combine all ingredients in large bowl and stir until well blended. Serve on salad greens and top with dried cranberries and more toasted almonds or as a sandwich, spread both slices of bread with softened cream cheese and use whole berry cranberry sauce instead of dried cranberries and lettuce.
I make this almost every week during the summer. It's great served on a fresh croissant with lettuce. You can also place one scoop on a pineapple ring placed on top of a bed of lettuce, or in a pineapple boat (half a pineapple with a bit of the middle cut out, lined in sprouts).
1 pound chicken breast meat, cooked, skinned, boned and diced
1/2 cup diced celery
1 cup green grapes, halved
1 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/4 cup toasted almonds
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula.
Here's an interesting take on chicken salad, but you have to be willing to do the work:
Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese
Erin Mylroie, St. George, Utah, 5th Place
Prep Time: 40 minutes Cook Time: 15 minutes Yield: 6 servings
2 pounds chicken tenders
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
2 cups panko
6 tablespoons vegetable oil
2 bags (10 ounces each) mixed baby greens
1 cup thinly sliced red onion
4 Bosc pears, peeled and thinly sliced
1 cup Danish blue cheese, crumbled
Dressing, recipe follows
Sugared Pecans, recipe follows
Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.
Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
Dressing:
1/2 cup chopped pecans
1/4 cup maple syrup
1/3 cup plus 2 tablespoons apple cider vinegar
1/2 cup mayonnaise
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.
Sugared Pecans:
1/2 cup sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pecans, lightly toasted
Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
It's the best I've ever had.
FAVORITE CHICKEN SALAD
SERVES 6-8
This is a variation on a basic chicken salad recipe. To return to the basic, omit the grapes and nuts. Other variations would include mandarin oranges and nuts or hardcooked eggs and olives.
* 4 cups diced cooked chicken
* 1-1/2 cups chopped celery
* 1 cup seedless white or red grapes
* 1 cup coarsely chopped walnuts
* 1 cup mayonnaise
* 1 teaspoon prepared mustard
* 2 tablespoons lemon juice
* Salt and pepper to taste
Combine all ingredients; blend well. Refrigerate for several hours or overnight.
I'm not getting specific here because this is my personal recipe I use:
Diced white meat chiken
Grapes
Walnuts
Celery
Light Mayo
Splash of lemon juice
Dill
Boiled eggs - diced
I mix all these things together, just a hit of lemon juice, very small...and then easy on the mayo to create the right consistency of dressing you like. Slice grapes lengthwise, toss in how ever many you like, same for walnuts and celery. If you have dried dill or fresh, toss a tablespoon of that in to. salt and pepper to taste.
Serve on croissants.
Looking for summertime salad recipes thanks?
Pasta salad with chicken or tuna, or no meat at all. I like to cook pasta (preferably elbow mac, or small shells), add onions, green peppers, celery, hard boiled eggs, mayo, diced cheddar cheese, salt and pepper. Good stuff and easy to make. The longer it sets in the frig, the better it gets, although you may have to add more mayo as it soaks into the pasta.Looking for summertime salad recipes thanks?
A fun thing I do sometimes is go to the store without a grocery list and for instance pick up a bag of salad and look for a recipe on the back! Most items in the grocery include recipes on the packaging! Then you can get the other ingrediaents while you are there! I saw one on a salad bag once for a strawberry lime salad with a strawberry vinneagrette.Looking for summertime salad recipes thanks?
BLT (bacon, lettuce, tomato) Salad - GREAT summertime salad
* 1 pound bacon
* 3/4 cup mayonnaise
* 1/4 cup milk
* 1 teaspoon garlic powder
* 1/8 teaspoon ground black pepper
* salt to taste
* 1 head romaine lettuce - rinsed, dried and shredded
* 2 large tomatoes, chopped
* 2 cups seasoned croutons
DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
Jicama Salad with Cilantro and Lime
Submitted by: L. Perry
Rated: 4 out of 5 by 1 members
Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 8 servings
';A crisp and refreshing jicama salad for summer or anytime, this salad goes really well with a Mexican-style dish.';
INGREDIENTS:
2 pounds jicama, peeled and julienned
1/4 cup chopped cilantro leaves
salt and pepper to taste
1/4 cup lime juice
DIRECTIONS:
1.Combine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve.
- from allrecipes.com
Herb %26amp; Tomato White Cheddar Pasta Salad
Herb %26amp; Tomato White Cheddar Pasta Salad
Make this refreshing cold pasta salad for your next summer cookout!
Ingredients
1
package (6.2 oz.) Pasta Roni庐 Shells %26amp; White Cheddar
3
tablespoons prepared vinaigrette dressing
3/4
cup grape or cherry tomatoes, cut in half
1/2
cup corn, fresh or frozen (thawed)
1/4
cup frozen green peas (thawed)
1/4
cup sliced, pitted black olives (optional)
1
tablespoon thinly sliced fresh basil leaves
Crushed red pepper flakes (optional)
Preparation
1. Prepare Shells %26amp; White Cheddar Pasta Roni according to package directions. Stir in dressing. Transfer to large bowl. Refrigerate, covered, 2 hours or until chilled.
2. Stir tomatoes, corn, peas and olives, if desired, into pasta. Stir in basil. Garnish with red pepper flakes, if desired. Serve chilled.
Easy Fruit Salad
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
This simple salad is perfect for hot summer days 鈥?it鈥檚 easy to make, refreshing and loaded with health benefits.
INGREDIENTS:
* 1 large banana, thinly sliced
* 1 鈥?1/1/2 cups green seedless grapes
* 2 mangoes, cut and cubed, or 1 mango cubed and 1 peach, pitted and cut into chunks
* 6 ounces fresh raspberries
* 1/4 cup orange juice,
* 1 teaspoon sugar, or to taste
PREPARATION:
1. In a small bowl, combine the sugar with orange juice.
2. Combine the fruit in a bowl and toss gently. Drizzle the orange juice and sugar mixture over the salad.
3. Cover salad and chill. Toss gently again before serving.
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Grape Salad
8 oz. sour cream
8 oz. cream cheese; room temperature
2 tsp. almond extract
1/2 cup sugar
4 pounds red grapes; seedless
In a bowl combine the sour cream, cream cheese, sugar, almond extract. Mix completely and set aside. Stem and clean the grapes, pour the sauce over the grapes, refrigerate until ready to serve.
chicken salad .... chicken shawarma and cellar they sell it at arabic restrants it so yummmy theres this one place named oasis grill its so good you can find it in San Dimas off the 210 exit sunflower in the big lots shopping center.... bellive me i eat there alot and its really yummy!!!!!!!!!!!!
A fun thing I do sometimes is go to the store without a grocery list and for instance pick up a bag of salad and look for a recipe on the back! Most items in the grocery include recipes on the packaging! Then you can get the other ingrediaents while you are there! I saw one on a salad bag once for a strawberry lime salad with a strawberry vinneagrette.Looking for summertime salad recipes thanks?
BLT (bacon, lettuce, tomato) Salad - GREAT summertime salad
* 1 pound bacon
* 3/4 cup mayonnaise
* 1/4 cup milk
* 1 teaspoon garlic powder
* 1/8 teaspoon ground black pepper
* salt to taste
* 1 head romaine lettuce - rinsed, dried and shredded
* 2 large tomatoes, chopped
* 2 cups seasoned croutons
DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
Jicama Salad with Cilantro and Lime
Submitted by: L. Perry
Rated: 4 out of 5 by 1 members
Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 8 servings
';A crisp and refreshing jicama salad for summer or anytime, this salad goes really well with a Mexican-style dish.';
INGREDIENTS:
2 pounds jicama, peeled and julienned
1/4 cup chopped cilantro leaves
salt and pepper to taste
1/4 cup lime juice
DIRECTIONS:
1.Combine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve.
- from allrecipes.com
Herb %26amp; Tomato White Cheddar Pasta Salad
Herb %26amp; Tomato White Cheddar Pasta Salad
Make this refreshing cold pasta salad for your next summer cookout!
Ingredients
1
package (6.2 oz.) Pasta Roni庐 Shells %26amp; White Cheddar
3
tablespoons prepared vinaigrette dressing
3/4
cup grape or cherry tomatoes, cut in half
1/2
cup corn, fresh or frozen (thawed)
1/4
cup frozen green peas (thawed)
1/4
cup sliced, pitted black olives (optional)
1
tablespoon thinly sliced fresh basil leaves
Crushed red pepper flakes (optional)
Preparation
1. Prepare Shells %26amp; White Cheddar Pasta Roni according to package directions. Stir in dressing. Transfer to large bowl. Refrigerate, covered, 2 hours or until chilled.
2. Stir tomatoes, corn, peas and olives, if desired, into pasta. Stir in basil. Garnish with red pepper flakes, if desired. Serve chilled.
Easy Fruit Salad
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
This simple salad is perfect for hot summer days 鈥?it鈥檚 easy to make, refreshing and loaded with health benefits.
INGREDIENTS:
* 1 large banana, thinly sliced
* 1 鈥?1/1/2 cups green seedless grapes
* 2 mangoes, cut and cubed, or 1 mango cubed and 1 peach, pitted and cut into chunks
* 6 ounces fresh raspberries
* 1/4 cup orange juice,
* 1 teaspoon sugar, or to taste
PREPARATION:
1. In a small bowl, combine the sugar with orange juice.
2. Combine the fruit in a bowl and toss gently. Drizzle the orange juice and sugar mixture over the salad.
3. Cover salad and chill. Toss gently again before serving.
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Grape Salad
8 oz. sour cream
8 oz. cream cheese; room temperature
2 tsp. almond extract
1/2 cup sugar
4 pounds red grapes; seedless
In a bowl combine the sour cream, cream cheese, sugar, almond extract. Mix completely and set aside. Stem and clean the grapes, pour the sauce over the grapes, refrigerate until ready to serve.
chicken salad .... chicken shawarma and cellar they sell it at arabic restrants it so yummmy theres this one place named oasis grill its so good you can find it in San Dimas off the 210 exit sunflower in the big lots shopping center.... bellive me i eat there alot and its really yummy!!!!!!!!!!!!
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